Peanut Butter Noodles
Enjoy a unique and flavorful dish with Peanut Butter Noodles – a gluten-free combination of veggies and peanuts.
Ingredients
- ½ cup peanut butter
- 1/3 cup water
- 3 Tablespoons soy sauce
- 2 teaspoons grated fresh ginger
- 1 small garlic clove, minced
- Juice of 1 lime
- 1 Tablespoon sesame oil
- 2 Tablespoons honey
- 8 ounces thin spaghetti or angel hair pasta
- 1 Tablespoon olive or peanut oil
- ½ onion, finely sliced
- 2 carrots, shredded
- 1 zucchini, cut into matchsticks or shredded
- ½ cup chopped peanuts, chopped (optional garnish for children over three and adults)
- ¼ cup chopped cilantro (optional)
Nutrients Per Serving
| Calories: | 340 |
|---|---|
| Fat: | 22 g |
| Saturated Fat: | 4 g |
| Cholesterol: | 0 mg |
| Protein: | 12 g |
| Fiber: | 4 g |
| Sodium: | 660 mg |
Directions
- Add first 8 ingredients to a sauce pan and bring to a simmer. Stir with a whisk until completely smooth and turn off heat and cover to keep warm. Cook pasta according to directions on the box. Meanwhile, sauté onion, carrots and zucchini in oil over medium high heat. Finally, toss pasta with one cup of sauce and all of the vegetables. Use leftover sauce for dipping vegetables or thin with a little more lime juice and use as a salad dressing. Top with chopped peanuts and cilantro, if desired.
Nutrients Per Serving
| Calories: | 340 |
|---|---|
| Fat: | 22 g |
| Saturated Fat: | 4 g |
| Cholesterol: | 0 mg |
| Protein: | 12 g |
| Fiber: | 4 g |
| Sodium: | 660 mg |
