The idea for dinner came to me a few nights ago: noodles with vegetables and peanut sauce. Anna recommended soba noodles, but I could not find them in my store, and bought multigrain spaghetti instead.
Vegetables: in canola oil cook minced ginger and garlic for a few minutes. Add pepper, sliced on diagonal, sliced bokchoy, and thinly sliced red pepper. After a few minutes, add cooked and shelled edamame. I like my vegetables still crunchy, and only cooked for a total of maybe 7 minutes.
Peanut sauce: a scoop of reduced fat peanut butter, a few splashes of soy sauce, sweet chili sauce to taste, and a few splashes of white vinegar and oyster sauce. Combine all ingredients until well blended.
Toppings: roasted and toasted peanuts and chopped cilantro.
before mixing
after mixing (also pictured Jenny's chopsticks...but I ate with a fork)
Notes: combine noodles with peanut sauce and vegetables. Add cilantro and peanuts on top. Enjoy!!! (You can use any combination of vegetables you want. Also, feel free to add chicken or beef or shrimp and a few dashes of lime juice).
P.S. TasteSpotting approved my submission of this recipe! Yay, SO happy!!!!
7 comments:
Wow, this looks so delicious! Wish I could have some right now.
yum. noodles and veggies with peanut sauce are one of my very favorite things. beautiful!
I found you on Tastespotting and I'm so glad I did. This pasta looks divine. I'm always seem to be starting and tired when I get home from work and this dish seems like something I could throw together and love love love! Thanks for sharing!
That pasta sounds both tasty and healthy.
How much pasta to how much sauce? A scoop of peanut butter can be very overpowering to mild noodles...
Thank you SO much for all the comments. Special thanks to all the new readers who found my blog through TasteSpotting.com and a special return thank you to the poor dispositionist :)
A scoop of peanut butter is like a big soup spoon (probably 2-3 T)
So proud to have such a creative friend! :))
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