This can be a light main dish or a robust side dish.
1/2 csmooth natural peanut butter
2 Tbspreduced sodium soy sauce
1 1/2 tspminced garlic
1 1/2 tspasian chili-garlic sauce or paste (or to taste)
1 tspminced fresh ginger
8 ozwhole wheat spaghetti
12 oz pkgfresh vegetable medley, such as carrots, broccoli, snow peas (or selection from grocery salad bar)
1 tsptoasted sesame oil
1 Tbspsesame seeds, lightly toasted in a dry skillet
How to Make Peanut-Ginger Noodles
- Put a large pot of water on to boil.
- Whisk peanut butter, soy sauce, garlic, chile-garlic sauce, sesame oil, and ginger in a large bowl.
- Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta and vegetables; toss well to coat. Serve warm or chilled garnished with toasted sesame seeds.