Asian Noodles in Satay Sauce (Ww) |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Traditionally made with udon noodles, this tasty dish works just as well with fettuccine, which is more readily available. From Weight Watchers New 365 Day Menu Cookbook. Ingredients:
6 ounces fettuccine pasta |
1 1/4 cups carrots, thinly sliced |
1 1/4 cups broccoli florets |
1 cup mushroom, thinly sliced |
1 cup snow peas, halved |
1/2 cup scallion, minced |
1 tablespoon fresh gingerroot, minced pared |
3 garlic cloves, minced |
1/4 cup peanut butter (smooth or crunchy) |
3 tablespoons reduced sodium soy sauce |
1/4 cup fresh lime juice |
1 tablespoon honey |
1 cup red bell pepper, diced |
Directions:
1. In large pot of boiling water, cook fettuccine 8-10 minutes, until tender.
2. Drain; set aside.
3. Meanwhile, in medium nonstick skillet, bring 1/4 cup water to a boil.
4. Add carrots, broccoli and mushrooms; return liquid to a boil.
5. Reduce heat to low; simmer, covered, 4 minutes, until vegetables are just softened.
6. Add snow peas, scallions, ginger and garlic; cook, uncovered, 2 minutes, until snow peas are softened.
7. In small bowl, combine peanut butter, soy sauce, juice, honey and 1/4 cup water; stir into vegetable mixture.
8. Add bell pepper and cooked noodles; toss to coat.
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