Asian Noodle Bowl

By bweber

Ingredients

• For the sauce:
• 8 ounces whole wheat spaghetti
• 1 teaspoon peanut oil or canola oil
• 1/3 cup unsalted peanuts
• 1 ½ cups snow peas (¼ pound), trimmed and thinly sliced lengthwise
• 2 small carrots, shredded into thin strips with vegetable peeler
• 1 medium red bell pepper, thinly sliced into strips
• 3 scallions, green and white parts, thinly sliced, ¼ cup of sliced greens reserved for garnish
• 1/3 cup unsalted peanuts
• 1/3 cup creamy natural peanut butter
• 2 tablespoons reduced-sodium soy sauce
• 1 ½ tablespoons rice vinegar
• 1 tablespoon honey
• 2 teaspoons finely grated fresh ginger
• Chili-garlic sauce, such as Sriracha, to taste

Details

Servings 4
Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Cook the pasta al dente according to the package directions. Drain, toss with the oil and allow to cool. Once cool, place in a large bowl and toss with the snow peas, carrots, bell peppers and scallion.

Meanwhile, toast the peanuts in a dry skillet over a medium-high heat, stirring frequently, until fragrant, 3 to 5 minutes. Set aside to cool, then coarsely chop and reserve for garnish.

To make the sauce, place the peanut butter, soy sauce, vinegar, honey, ginger and ¼ cup of water into a medium bowl and whisk to combine. Add chili-garlic sauce to taste.

To serve, divide the noodle-vegetable mixture among serving bowls, drizzle each with a scant ¼ cup sauce and sprinkle with the reserved scallion and the toasted peanuts.

Serving size: 2 cups noodles/vegetables and a scant ¼ cup sauce