Noodles with Easy Peanut Sauce
Introduction
This quick and easy meal is a hit with kids. If they can't tolerate spicy foods, reduce or omit the sriracha.
Ingredients
4 ounces whole wheat spaghetti
1 package (10 ounces) frozen broccoli florets
1 cup shredded carrots
1/4 cup natural peanut butter
2 tablespoons reduced-sodium soy sauce (use low-sodium variety if you prefer)
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/3 cup warm water
1 teaspoon sriracha sauce (Thai hot sauce, available in the Asian food aisle)
Pre-cooked protein of your choice:
2 cups shelled edamame
12 ounces cooked chicken breasts, chopped (calculated in the nutrition info)
12 ounces cooked tofu
To garnish:
sesame seeds
fresh cilantro
1 package (10 ounces) frozen broccoli florets
1 cup shredded carrots
1/4 cup natural peanut butter
2 tablespoons reduced-sodium soy sauce (use low-sodium variety if you prefer)
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/3 cup warm water
1 teaspoon sriracha sauce (Thai hot sauce, available in the Asian food aisle)
Pre-cooked protein of your choice:
2 cups shelled edamame
12 ounces cooked chicken breasts, chopped (calculated in the nutrition info)
12 ounces cooked tofu
To garnish:
sesame seeds
fresh cilantro
Directions
Cook the pasta and broccoli according to package directions.
Combine the peanut butter, soy sauce, ginger, garlic, water, and sriracha in a small bowl.
One minute before you drain the pasta, add the carrots to the pot. Drain and add the pasta, vegetables, your choice of protein and sauce to the pot. Heat through and serve.
Makes 4 two-cup servings.
Garnish as desired.
Combine the peanut butter, soy sauce, ginger, garlic, water, and sriracha in a small bowl.
One minute before you drain the pasta, add the carrots to the pot. Drain and add the pasta, vegetables, your choice of protein and sauce to the pot. Heat through and serve.
Makes 4 two-cup servings.
Garnish as desired.
Number of Servings: 4