Peanutty Noodles Recipe

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Ingredients:

Serving

8 oz uncooked whole wheat spaghetti
1 1/2 cups fresh bean sprouts
1 tbsp olive oil
1 (3 1/4-oz) package thinly sliced shiitake mushrooms (about 1 1/2 cups)
1/4 lb snow peas, trimmed
1/2 cup diagonally cut carrot
1 tsp minced peeled fresh ginger
1/2 cup thinly sliced green onions
1/4 cup peanuts, finely chopped
1/3 cup vegetable broth
3 tbsp low-sodium soy sauce
2 tbsp peanut sauce (such as house of tsang)

Directions:

Cook pasta according to package directions, omitting salt and fat. Add bean sprouts; cook 1 minute. Drain.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat until hot. Add mushrooms; sauté 3 minutes. Add snow peas and carrot; sauté 3 minutes. Add ginger; sauté 15 seconds. Add green onions and peanuts; sauté 1 minute. Remove vegetables from pan.
Add vegetable broth and soy sauce to pan; bring to a boil. Stir in peanut sauce. Add pasta mixture and vegetable mixture; cook 2 minutes or until thoroughly heated. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	284.05 Kcal (1189 kJ)
Calories from fat	78.31 Kcal
		% Daily Value*
Total Fat	8.7g	13%
Cholesterol	0.16mg	0%
Sodium	435.59mg	18%
Potassium	331.52mg	7%
Total Carbs	43.91g	15%
Sugars	3.7g	15%
Dietary Fiber	2.87g	11%
Protein	12.02g	24%
Vitamin C	6.7mg	11%
Vitamin A	0.1mg	4%
Iron	2.9mg	16%
Calcium	42.2mg	4%

Amount Per 100 g
Calories	169.78 Kcal (711 kJ)
Calories from fat	46.81 Kcal
		% Daily Value*
Total Fat	5.2g	13%
Cholesterol	0.1mg	0%
Sodium	260.36mg	18%
Potassium	198.16mg	7%
Total Carbs	26.25g	15%
Sugars	2.21g	15%
Dietary Fiber	1.72g	11%
Protein	7.19g	24%
Vitamin C	4mg	11%
Vitamin A	0.1mg	4%
Iron	1.8mg	16%
Calcium	25.2mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.8

Points
8

PointsPlus

Good Points

saturated fat free,
cholesterol free

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