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Great
Asian-flavor in this vegetarian dish...
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¼
cup + 2 Tbs. |
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water |
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¼
cup |
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reduced-fat creamy peanut butter |
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2
Tbs |
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brown sugar |
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2
Tbs |
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low-sodium soy sauce |
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2
Tbs |
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rice
vinegar |
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1½
tsp |
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peeled, minced fresh gingerroot |
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1½
tsp |
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dark
sesame oil |
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½
tsp |
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cornstarch |
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½
tsp |
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chile paste with garlic (optional) |
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2
cloves |
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garlic, minced |
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8
ounces |
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uncooked udon noodles (thick, round
fresh Japanese wheat noodles) or
spaghetti |
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4
cups |
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sliced bok choy |
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2
cups |
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snow
peas, halved crosswise |
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1
cup |
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shredded carrot |
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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. |
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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. |
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Servings: 4 |
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Yield: Serving
Size: 2 cups |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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411.62 |
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Calories From Fat (22%) |
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91.08 |
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% Daily Value |
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Total Fat
11.01g |
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17% |
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Saturated Fat 2.08g |
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10% |
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Cholesterol
0.00mg |
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0% |
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Sodium
428.55mg |
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18% |
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Potassium
720.90mg |
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21% |
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Carbohydrates
68.95g |
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23% |
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Dietary Fiber 6.67g |
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27% |
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Sugar 16.02g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
62.27g |
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Protein
14.83g |
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30% |
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WW
POINTS: 8
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Cooking Tips |
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*Chile paste with
garlic and udon noodles can be found with other ethnic
foods in your local market or Asian market. |
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**The chile paste
can be omitted if you prefer a not-so-hot sauce. |
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Recipe Source |
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Cooking Light |
