Cold Peanut Noodles
This classic Asian dish is usually packed with fat and calories thanks to lots of peanut butter. Lighten it up by adding lots of fresh veggies and using low-sodium broth and yogurt instead.
|3⁄4||c||smooth peanut butter|
|1⁄3||c||low sodium chicken broth|
|2||tbsp||low sodium soy sauce|
|1⁄2||tsp||red pepper flakes|
|1⁄2||c||Stonyfield Organic Low Fat Plain Yogurt|
|3||c||shredded Napa cabbage|
|1||sweet red pepper (seeded and thinly sliced)|
|6||scallions (trimmed and thinly sliced, plus additional for garnish)|
Cook linguine in a large pot of salted water for about 12 minutes or until al dente. Drain, and immediately plunge into an ice water bath. Set aside.
Meanwhile, in a medium-size saucepan, combine peanut butter, broth, rice vinegar, soy sauce, sugar, sesame oil, red pepper flakes and ginger. Whisk until combined. Cook on medium-high heat for about 2 to 3 minutes, or until thickened.
Drain noodles, discarding ice cubes. Toss with half of the dressing (about 3/4 cup), and allow to soak it in for a few minutes. Stir yogurt into remaining dressing, then add dressing, cabbage, peppers, and scallions and toss until well combined. Top with additional sliced scallions and serve cold. Best if served on the day it is made.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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