Peanutty Noodles Tossed with Vegetables

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Peanutty Noodles Tossed with Vegetables

 

8 ounces spaghetti

1/4 cup natural peanut butter, smooth or chunky

1 tablespoon dark sesame oil

2 tablespoons sodium-reduced soy sauce or tamari sauce

1/3 cup broth

2 teaspoons minced garlic

2 teaspoons minced ginger

1 teaspoon sugar

1/2 teaspoon cayenne pepper

1 small red bell pepper, cut into thin strips

2 scallions, thinly sliced

1/2 cup shredded carrots

1 cucumber, peeled, seeded, cut into julienne strips

1 cup steamed green pea pods (optional)

Optional garnish: 1/4 cup roasted peanuts

 

Cook noodles according to package directions; set

aside. In medium-size saucepan, heat peanut butter,

sesame oil, soy sauce and broth. Stir until smooth,

about i minute. Add garlic, ginger, sugar and cayenne

pepper. Drain pasta. In large bowl, combine pasta with

red bell pepper, scallions, carrots, cucumber and pea

pods. Add peanut sauce; gently toss to mix and coat.

Sprinkle, if desired, with peanuts. Serves 4.

 

 

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