Aromatic Noodles With Lime Peanut Sauce Recipes

AROMATIC NOODLES WITH LIME PEANUT SAUCE

Aromatic Noodles With Lime Peanut Sauce image

Provided by Ellie Krieger

Time 45m

Yield 6 servings (1 serving: 1c pasta, 1c veg., 2.5tbs sauce)

Number Of Ingredients 14

Ingredients

3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Steps:

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.

AROMATIC NOODLES WITH LIME-PEANUT SAUCE

Aromatic Noodles With Lime-Peanut Sauce image

Ellie Krieger, The Food You Crave; 1 c. pasta, 1 cup vegetables, and 2 ½ T. sauce = 450 calories

Provided by ratherbeswimmin

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

12 ounces spinach linguine or 12 ounces whole wheat spaghetti
2 cups broccoli florets (about 9 oz.)
2 cups snow peas, trimmed (about 6 oz.)
2 cups sugar snap peas, trimmed (about 6 oz.)
1/2 cup unsalted peanuts
1/2 cup creamy natural-style peanut butter
1/4 cup low sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces, white and green parts
fresh ginger, peeled and finely grated (3/4 inch piece)
2 tablespoons firmly packed dark brown sugar
1/4 teaspoon red pepper flakes, plus more to taste

Steps:

Cook pasta according to package directions; drain and rinse under cold water.
While pasta is cooking, put broccoli in a steamer basket over a large pot of boiling water and steam for 3 minutes; add in snow peas and sugar snap peas; steam for 2 minutes more, until all the vegetables are crisp tender.
Toast the peanuts in a small dry skillet over med-high heat until fragrant, 3-5 minutes, stirring often; set aside to cool.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a food processor or blender until smooth.
Just before serving, toss the pasta with ¾ cup of the sauce; divide between 6 serving bowls and top each serving with the vegetables.
Drizzle remaining sauce over the vegetables; coarsely chop the peanuts; sprinkle them on top; serve.

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