On Saturday afternoon, I got invited to an impromptu cookout. It was about 3pm when we confirmed plans, so I had to make a quick decision on what I wanted to bring…
Deb indicated she had the main course figured out and that we just needed to bring sides. I’ve been thinking about trying to remake this dish in a healthier way, and it seemed like the right time!
It has been years since I made this recipe. In the past, I’ve made it with peanut butter, but this time, I exchanged the regular peanut butter for powdered peanut butter. I didn’t miss the regular stuff at all, and cut the calories significantly by choosing powdered peanut butter!
I also think this is a great dish to add a little protein to. Adding some grilled, broiled, or shredded chicken can take this from a side dish to main dish in no time!
Aromatic Noodles with Lime Peanut Sauce
Adapted from Food Network
3/4 pound pasta – I used cavatappi
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1 cup powdered peanut butter
1/4 cup low-sodium soy sauce
1/2 cup water
2 Tbsp. rice vinegar
2 Tbsp. fresh lime juice
1 scallion, cut into pieces + extra for garnish
3/4 inch fresh ginger, finely grated
2 Tbsp. brown sugar
1/4 tsp. red pepper flakes
1/4 cup dry roasted peanuts
1. Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water.
2. Steam vegetables for 3 minutes in the microwave. Note: I simply used a gallon-sized ziploc bag with about 1/2 cup of water added.
3. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth. Note: You can also use regular peanut butter if you prefer. Use 1/2 cup peanut butter, and reduce the amount of water to 1/4 cup.
4. Combine pasta and vegetables in a large bowl.
5. Right before serving, toss the salad with 1 cup of the peanut sauce.
6. Top with coarsely chopped peanuts, and serve cold.
Per 1/2 cup serving:
CAL 196; CARB 36g; FAT 2g; SAT FAT 0g; PROT 10g; FIB 4; SUG 5g
WW Points Plus: 5; WW Smart Points: 6