More Noodles, More Good Luck

Since the Chinese New Year celebration officially lasts 15 days, I figured we’d better keep the Asian food coming a little longer.  I hope I’m not the only one out there that loves it!  And one thing I really love about Asian food is Peanut Sauce.  I feel like pretty much everything tastes better with a little peanut butter in it!  So this recipe is great because it gives you that peanutty goodness, but also a lot of fresh veggies so you feel better about eating it.  It comes from Cooking Light.

You’ll notice it’s a little carb heavy and protein deficient, so I like to chop and boil 2 packs of extra firm tofu to throw in there and balance it out.  Please don’t tell me you hate tofu…it is so deliciously creamy, especially in this.  I mean, didn’t we just establish that everything is better with a little peanut butter on it?  Tofu is no exception to that.  If you can’t bring yourself to do it, two pounds of cooked chicken is a fine substitution.

Just keep in mind this is already quite a lot of food, so when you add the meat to it, it makes a ton.  If you aren’t feeding a pile of people, feel free to half it so you don’t go leftover crazy days on end.

Peanutty Noodles

  • 2  carrots, peeled
  • 1 tablespoon vegetable oil, divided
  • 2 teaspoons grated peeled fresh ginger
  • 3  garlic cloves, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup natural peanut butter
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons rice or white wine vinegar
  • 1 teaspoon chili garlic sauce
  • 1/4 teaspoon salt
  • 2 cups red bell pepper strips
  • 1 pound snow peas, trimmed
  • 8 cups hot cooked linguine (about 1 pound uncooked)
  • 1/2 cup chopped fresh cilantro

Preparation

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.

Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.

Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

 

 

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