peanut noodles with veggies

This is an easy dish to make using common ingredients found in your refrigerator. It
cooks up quickly and can even be served cold. Vary the veggies with others you may
have on hand: try onions, green peas, cauliflower, mushrooms, or asparagus.

Yield
6 Servings
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Ingredients
16 oz whole wheat pasta
2 C carrots, medium chopped
2 C red bell pepper, cut in strips
2 C broccoli florets
6 Tbsp peanut butter
4 Tbsp soy sauce
1 1/2 Tbsp lime juice
2 Tbsp sesame oil
2 clv Garlic, minced
crushed red pepper flakes, to taste
Instructions

1. In a large pot, bring water to a boil.

2. Lightly coat a large frying pan with oil or non-stick spray, heat the pan to medium, add chopped carrots and cook until crisp-tender (about 2 minutes), then add the bell peppers and cook until crisp-tender. Transfer cooked veggies to large bowl.

3. Make the sauce. Place all sauce ingredients (peanut butter through red chili flakes) in a small bowl. Add 1/3 cup of water, and whisk everything together until a sauce forms. Set aside. If peanut butter is too thick, heat in microwave for 15 seconds.

4. When the water boils, add the broccoli florets and continue boiling until the broccoli is bright green and crisp-tender, about 1 minute. Using a slotted spoon, remove the broccoli from the water and place in a large bowl with other veggies.

5. Bring the same water back to a boil. Then add pasta to the water and cook according to package instructions. Drain pasta in colander.

6. Add the drained pasta to the large bowl with the vegetables. Pour the peanut sauce over the pasta and toss well. Serve warm or cold.