Thai Vegetable Noodles
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
You can find rice noodles in the Asian section of your grocery store. Angel hair pasta or vermicelli can be substituted.
Ingredients
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2 teaspoons cornstarch
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1/2 cup coconut milk
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1/2 cup reduced-sodium soy sauce
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1/4 cup water
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1/4 cup creamy peanut butter
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2 tablespoons rice vinegar
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5 teaspoons Thai chili sauce
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1 tablespoon minced fresh gingerroot
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4 ounces uncooked thick rice noodles
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
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2 cups fresh snow peas
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1 cup julienned sweet red pepper
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1 cup shredded carrots
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1 can (8 ounces) sliced water chestnuts, drained
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1/4 cup chopped shallots
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1 tablespoon sesame oil
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1/4 cup chopped dry roasted peanuts
Directions
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1.
In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside.
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2.
Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender.
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3.
Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with peanuts.
Nutrition Facts
1-1/4 cups: 468 calories, 22g fat (8g saturated fat), 0 cholesterol, 1503mg sodium, 57g carbohydrate (12g sugars, 8g fiber), 15g protein.
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