Lunch: Asian Noodles
Recipe by Woman's Day Kitchen It takes less than 15 minutes to whip up this nutritious pasta dish made with soba noodles, veggies and peanut sauce. Feel free to toss in chicken or shrimp for extra protein, or serve it cold with scallions, diced cucumbers
Ingredients
1 package soba noodles or 1/2 pkg (16 oz) whole-wheat linguine
1 bag frozen edamame veggie blend (we used Seapoint Farms Garden Blend)
1/2 c. bottled peanut sauce (such as House of Tsang
Instructions
Bring a 6-qt pot of salted water to a boil. Cook noodles as package directs, adding frozen vegetables 2 minutes before noodles will be done. Cook 2 minutes or until noodles and vegetables are tender.
Reserve 1/2 cup cooking water. Drain noodles and vegetables in colander.
Return to pot. Add peanut sauce and a little reserved cooking water; toss to coat. Garnish with chopped cilantro and peanuts, if desired.
Mix 3 Tbsp each honey and lime juice with peanut sauce before adding.
Big eaters in your family? Toss with cooked shredded chicken or shrimp.
Serve cold: Add sliced scallions, diced cucumbers and toasted sesame seeds.
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Nutrition Facts
Serving Size: 5
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
