Search
by Ingredient

Pasta Peanut Stir-Fry

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by riffraff

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 453.6
POUND G PASTA, LINGUINE
or spaghetti, or thin spaghetti, uncooked
1 5
TEASPOON ML VEGETABLE OIL
4 4
EACH EACH CARROTS
medium, cut julienne
½ 2.5
TEASPOON ML RED PEPPER FLAKES
1 1
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
bunch , sliced diagonally into 1/2inch lengths
1 1
EACH EACH CUCUMBERS
large, peeled, cut julienne
Sauce
3 45
TABLESPOONS ML PEANUT BUTTER
smooth
79
CUP ML LIME JUICE
¼ 59
CUP ML SOY SAUCE, TAMARI
low-sodium
¼ 59
CUP ML CHICKEN BROTH
low-sodium , (defatted)
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 312 22% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 541mg 23%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 15%
Sugars g
Protein 23g
Vitamin A 104% Vitamin C 10%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Email this recipe