Pasta Peanut Stir-Fry
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, linguine
or spaghetti, or thin spaghetti, uncooked |
|
| 1 | teaspoon |
vegetable oil
|
|
| 4 | each |
carrots
medium, cut julienne |
|
| ½ | teaspoon |
red pepper flakes
|
|
| 1 | each |
scallions, spring or green onions
bunch , sliced diagonally into 1/2inch lengths |
|
| 1 | each |
cucumbers
large, peeled, cut julienne |
|
| Sauce | |||
| 3 | tablespoons |
peanut butter
smooth |
|
| ⅓ | cup |
lime juice
|
|
| ¼ | cup |
soy sauce, tamari
low-sodium |
|
| ¼ | cup |
chicken broth
low-sodium , (defatted) |
|
| 1 | teaspoon |
black pepper
to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, linguine
or spaghetti, or thin spaghetti, uncooked |
|
| 5 | ml |
vegetable oil
|
|
| 4 | each |
carrots
medium, cut julienne |
|
| 2.5 | ml |
red pepper flakes
|
|
| 1 | each |
scallions, spring or green onions
bunch , sliced diagonally into 1/2inch lengths |
|
| 1 | each |
cucumbers
large, peeled, cut julienne |
|
| Sauce | |||
| 45 | ml |
peanut butter
smooth |
|
| 79 | ml |
lime juice
|
|
| 59 | ml |
soy sauce, tamari
low-sodium |
|
| 59 | ml |
chicken broth
low-sodium , (defatted) |
|
| 5 | ml |
black pepper
to taste |
|
Directions
Prepare pasta according to package directions; drain and transfer to a serving bowl.
Warm 1 teaspoon vegetable oil in a large non-stick wok or skillet over high heat.
Add the carrots and stir-fry for 2 to 3 minutes until tender.
Add the red pepper flakes, cucumbers and scallions to the wok or skillet.
Stir-fry for 2 minutes.
Add all the sauce ingredients to the wok or skillet.
Season with pepper.
Bring to a boil. Pour the vegetables over pasta.
Toss well and serve immediately.
