|
|
|
Great Asian-flavor in
this vegetarian dish...
|
|
¼ cup + 2
Tbs. |
|
water |
|
|
¼ cup |
|
reduced-fat
creamy peanut butter |
|
|
2 Tbs |
|
brown sugar |
|
|
2 Tbs |
|
low-sodium
soy sauce |
|
|
2 Tbs |
|
rice vinegar |
|
|
1½ tsp |
|
peeled,
minced fresh gingerroot |
|
|
1½ tsp |
|
dark sesame
oil |
|
|
½ tsp |
|
cornstarch |
|
|
½ tsp |
|
chile paste
with garlic (optional) |
|
|
2 cloves |
|
garlic,
minced |
|
|
8 ounces |
|
uncooked
udon noodles (thick, round fresh Japanese wheat
noodles) or spaghetti |
|
|
4 cups |
|
sliced bok
choy |
|
|
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. |
|
|
|
|
Servings: 4 |
|
Yield: Serving Size: 2
cups |
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
411.62 |
|
|
Calories From Fat (22%) |
|
91.08 |
|
|
|
|
% Daily Value |
|
Total Fat
11.01g |
|
17% |
|
|
Saturated Fat 2.08g |
|
10% |
|
|
Cholesterol
0.00mg |
|
0% |
|
|
Sodium
428.55mg |
|
18% |
|
|
Potassium
720.90mg |
|
21% |
|
|
Carbohydrates
68.95g |
|
23% |
|
|
Dietary Fiber 6.67g |
|
27% |
|
|
Sugar 16.02g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
62.27g |
|
|
|
|
Protein
14.83g |
|
30% |
|
|
|
|
|
|
Cooking Tips |
|
*Chile paste with garlic and
udon noodles can be found with other ethnic foods in your local
market or Asian market. |
|
**The chile paste can be
omitted if you prefer a not-so-hot sauce. |
|
|
|
Recipe Source |
| Cooking
Light |