Asian Noodle Bowl with Peanut Dressing by Ellie Krieger

Portions: 2 cups noodles/vegetables and a scant ¼ cup sauce

Yield: 4 servings

Ingredients
  • 8 ounces whole wheat spaghetti
  • 1 teaspoon peanut oil or canola oil
  • 1/3 cup unsalted peanuts
  • 1 ½ cups snow peas (¼ pound), trimmed and thinly sliced lengthwise
  • 2 small carrots, shredded into thin strips with vegetable peeler
  • 1 medium red bell pepper, thinly sliced into strips
  • 3 scallions, green and white parts, thinly sliced, ¼ cup of sliced greens reserved for garnish
  • 1/3 cup unsalted peanuts
For the sauce:
Ingredients
  • 1/3 cup creamy natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 ½ tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons finely grated fresh ginger
  • Chili-garlic sauce, such as Sriracha, to taste
Instructions
1
Cook the pasta al dente according to the package directions. Drain, toss with the oil and allow to cool. Once cool, place in a large bowl and toss with the snow peas, carrots, bell peppers and scallion.
2
Meanwhile, toast the peanuts in a dry skillet over a medium-high heat, stirring frequently, until fragrant, 3 to 5 minutes. Set aside to cool, then coarsely chop and reserve for garnish.
3
To make the sauce, place the peanut butter, soy sauce, vinegar, honey, ginger and ¼ cup of water into a medium bowl and whisk to combine. Add chili-garlic sauce to taste.
4
To serve, divide the noodle-vegetable mixture among serving bowls, drizzle each with a scant ¼ cup sauce and sprinkle with the reserved scallion and the toasted peanuts.
Nutrition Facts:
Calories
400
Carbs
56g
protein
17g
fat
14g
sat. fat
2g
sodium
340mg
fiber
13g
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