PASTA--Udon Noodles with Asian Vegetables and Peanut Sauce

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Udon Noodles with Asian Vegetables and Peanut Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : April '97 International

Pasta Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons water

1/4 cup reduced-fat creamy peanut butter

2 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 1/2 teaspoons minced peeled fresh ginger

1 1/2 teaspoons dark sesame oil

1/2 teaspoon cornstarch

1/2 teaspoon chile paste with garlic (optional)

2 garlic cloves -- minced

8 ounces uncooked udon noodles (thick, round fresh

japanese wheat noodles)

OR

8 ounces uncooked spaghetti

4 cups sliced bok choy

2 cups snow peas -- halved crosswise

1 cup shredded carrot

 

Combine first 10 ingredients in a small saucepan; stir with a whisk until

blended. Bring to a boil; cook 1 minute, stirring constantly. Set aside.

 

Cook noodles in boiling water 8 minutes. Drain well. Combine noodles,

peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss

well to coat.

 

Serving Size: 2 cups

 

Cuisine:

" Asian "

Source:

" Cooking Light, April 1997, p.186 "

Copyright:

" © Cooking Light "

Yield:

" 8 cups "

 

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Per serving: 383 Calories (kcal); 9g Total Fat; (20% calories from fat);

15g Protein; 62g Carbohydrate; 0mg Cholesterol; 468mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1 Fat; 1/2 Other Carbohydrates

 

NOTES : Chile paste with garlic can be found with other ethnic foods in the

supermarket. It can be omitted if you prefer a not-so-hot sauce.

 

If udon noodles are difficult to find, try an Asian market.

 

Nutr. Assoc. : 0 25051 0 0 0 26086 0 0 27232 620 2130706543 0 1405 183 0

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