This dish is gluten-free adaptable- please see tips below…
Yield: 4 servings (2 cups per serving)
Prep Time: 15 min
Cook Time: 10 min
Udon Noodles w/ Asian Vegetables & Peanut Sauce
I love this recipe because it's a pasta dish (my favorite) and it's full of fresh vegetables too. I feel like I'm getting a healthy meal all in one dish.
1/4 cup + 2 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 peeled, minced fresh gingerroot
1 1/2 teaspoons dark sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon chili garlic sauce (optional)
2 cloves garlic, minced
8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
4 cups sliced bok choy (about 2 bunches)
2 cups snow peas, halved crosswise
1 cup shredded carrot
1. Combine first 10 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook, stirring constantly, 1 minute. Set aside.
2. Cook noodles in boiling water 8 minutes. Drain well. Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl; toss well to coat.
*To prepare this recipe as GLUTEN FREE, sub in GF pasta for the Udon noodles- and make sure the following ingredients that you have in your pantry are designated as GF: soy sauce and chili garlic sauce.
*When cooking for kids, leave out what you know they'll be frowning upon and substitute their favorite veggies in there instead.
*Chile paste with garlic and udon noodles can be found with other ethnic foods in your local market or Asian market.
*The chili garlic sauce can be omitted if you prefer a not-so-hot sauce.
Nutritional Information per serving:
Serving size: 2 cups
Calories per serving: 412
Fat per serving: 11g
Saturated Fat per serving: 2g
Sugar per serving: 16g
Fiber per serving: 6.67g
Protein per serving: 15g
Cholesterol per serving: 0mg
Carbohydrates per serving: 69g
WW POINTS per serving:
Points Plus Program: 11 Old Points Program: 10
Source: RecipeGirl.com (Adapted slightly from Cooking Light )
Tortellini, Peas and Asparagus with Creamy Tarragon Sauce Next Post »
Grilled Halibut with Lemon- Caper Vinaigrette