Fragrant noodles with peanut-lime sauce
Votes: 4
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Make healthy Asian-inspired vegetable noodles. Unlike most Asian dishes, this recipe requires no frying: the vegetables are gently steamed, preserving most of their nutritional value. The cooked whole-grain noodles are dressed with a peanut butter and lime sauce and served with broccoli and tender snap peas. Sprinkle the dish with crushed peanuts for a delicious crunch, and enjoy its delicious flavor and juiciness.
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.
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:
- 350 g linguine with spinach or whole grain spaghetti
- 2 cups (about 250 g) broccoli florets
- 2 cups (about 170 g) snow peas, ends trimmed
- 2 cups (about 170 g) sugar snap peas, ends trimmed
- 0.5 cup natural creamy peanut butter
- 1/4 cup lightly salted soy sauce
- 1/4 cup water
- 2 tbsp. l. rice vinegar
- 2 tablespoons freshly squeezed lime juice
- 1 green onion, chopped
- 2 cm ginger root, finely grated
- 2 tbsp. l. brown sugar
- 1/4 tsp red pepper flakes
- 0.5 cups shelled unsalted peanuts
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Recipes with similar ingredients: linguine pasta, spaghetti pasta, broccoli cabbage, sugar snap peas, soy sauce, rice vinegar, lime juice, ginger root, red pepper flakes, Peanut butter, Peanut
Cooking the dish according to the recipe:
- Cook the pasta in a large pot of water according to the package directions. Drain and rinse the pasta under cold water. While the pasta is cooking, place the broccoli in a steamer basket set over a large pot of simmering water and steam for 3 minutes. Add the snow peas and sugar snap peas and cook for another 2 minutes.
- Toast the peanuts in a dry skillet over medium heat until fragrant, about 3 minutes. Set aside to cool. Make the sauce by blending the peanut butter, soy sauce, water, vinegar, lime juice, green onions, ginger, sugar, and red pepper flakes in a food processor or blender until smooth.
- Just before serving, toss the paste with 3/4 cup of the peanut sauce. Divide among six deep serving bowls and top each with vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them over each serving, and serve.
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