Asian noodles with summer vegetables

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 504, total fat 12 G., saturated fats 2 G., proteins 17 G., carbohydrates 83 G., fiber 12 G., cholesterol 0 mg, sodium 604 mg, sugar - G.

To make these noodles, use whole-grain spaghetti; they not only look "Asian" but also pack a healthy fiber punch with a subtle nutty flavor. A truly Asian flavor comes from a delicious sauce made from cashew paste (or peanut butter) mixed with rice vinegar, Sriracha sauce, shallots, ginger, and fragrant cilantro. Toss the noodles with the sauce, blanched and fresh summer vegetables, including bok choy, sugar snap peas, bell peppers, and radishes, and enjoy their juiciness and exotic, savory taste.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g whole grain spaghetti
340 g sugar snap peas, trimmed and halved
3 heads small bok choy, trimmed and coarsely chopped
1/3 cup peanut butter or cashew butter
3 tbsp. l. rice vinegar
1 tbsp Sriracha sauce (Asian chili sauce) + extra for serving
4 green onions, coarsely chopped
1 cm ginger root, peeled and chopped
0.5 cup fresh cilantro leaves
1 small red, yellow, or orange bell pepper, diced
8 radishes, diced

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, adding the peas and bok choy 2 minutes before the pasta is done. Separately, set aside 0.5 cups of the spaghetti cooking water and discard the rest. Transfer the pasta and vegetables to a large bowl.
Meanwhile, in a food processor, combine the cashew paste, 2 tablespoons each of water and rice vinegar, Sriracha sauce, shallots, ginger, 1/4 cup cilantro, and 1/2 teaspoon salt until smooth. In a medium bowl, combine the bell pepper and radish with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.

Add the sauce to the pasta mixture and pour in enough of the reserved cooking liquid to thin the sauce; stir to coat. Divide among serving bowls and top each with diced vegetables and a drizzle of Sriracha sauce.

Categories:

recipe / Healthy eating / Vegan dishes / Calorie content of prepared meals / Vegetarian dishes / Summer dishes / Main courses / Pasta / Vegetables and mushrooms / / Food Network - recipes / Asian cuisine