Peanut Ginger Noodles
HB-17366 · Hand-built original · Asian American
Noodles tossed in a peanut-ginger dressing bright with lime.
Asian AmericanDinner, Main Course30 minServes 4321 kcalEgg-freeDiabeticHigh Fiber
Main ingredient: peel
Servings:4quantities adjust to match
Ingredients
- 2 ½ teaspoons grated lime peel
- ¼ cup lime juice
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons water
- 1 teaspoon sesame oil
- ⅓ cup creamy peanut butter
- 2 ½ teaspoons fresh minced ginger root
- 2 cloves minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces whole wheat linguine, (uncooked)
- 2 cups fresh broccoli florets
- ½ cup shredded carrots
- 1 small julienned red pepper
- 2 chopped green onions, (for garnish)
Method
- Whisk the grated lime peel, lime juice, soy sauce, water, sesame oil, creamy peanut butter, minced ginger, minced garlic, salt, and pepper into a peanut dressing.
- Boil the whole wheat linguine in salted water until it is nearly tender.
- Add the broccoli florets to the pasta pot for the last minutes of cooking so they turn bright green and just tender.
- Drain the linguine and broccoli and toss them while hot with the shredded carrots and julienned red pepper.
- Pour the peanut ginger dressing over the noodles and toss everything until every strand is coated and glossy.
- Scatter the chopped green onions over the peanut noodles and serve them warm or at room temperature.
Prep: 15 min · Cook: 15 min · Total: 30 min
Nutrition (per serving, where published)
321 kcalCalories
14.1 gProtein
44.3 gCarbs
13.1 gFat
2.2 gSaturates
6.5 gFibre
1.8 gSugars
590 mgSodium
0 mgCholesterol
836 mgPotassium
104 mgCalcium
2.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data