Directions:
- Cook spaghettini according to directions but without salt.
- Drain and toss with the green onions.
- Combine water, peanut butter, soy sauce, vinegar and sugar, blend until smooth. Add dash of Tabasco (or cayenne) and set aside.
- Add oil to the wok: stir in the carrots, peas, ginger and garlic.
- Cook over medium-high heat, stirring constantly for 30 seconds.
- Stir in the cabbage and peanut sauce.
- Cook, stirring constantly for 1 minute or until the cabbage is wilted.
- Add to the pasta and toss well.
- Serve hot, cold or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.8 Kcal (1368 kJ) | ||
| Calories from fat | 122.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 21% | |
|---|---|---|---|
| Sodium | 394.54mg | 16% | |
| Potassium | 516.71mg | 11% | |
| Total Carbs | 41.2g | 14% | |
| Sugars | 6.09g | 24% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 11.81g | 24% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 4.1mg | 23% | |
| Calcium | 103.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 82.41 Kcal (345 kJ) | ||
| Calories from fat | 30.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 21% | |
|---|---|---|---|
| Sodium | 99.49mg | 16% | |
| Potassium | 130.3mg | 11% | |
| Total Carbs | 10.39g | 14% | |
| Sugars | 1.54g | 24% | |
| Dietary Fiber | 1.17g | 18% | |
| Protein | 2.98g | 24% | |
| Vitamin C | 3.7mg | 24% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1mg | 23% | |
| Calcium | 26mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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