Cooking Light Peanutty Noodle Salad -- 6 pts

  • I made this recipe for a teacher appreciation luncheon this week and it was really good. Next time I'm going to use more of the Oriental Hot Chili Garlic sauce. It was flavorful with 1 tsp of it and not the least bit "hot".

    Oops! I left out the ginger. See corrected recipe in next post. I'm deleting the incorrect one.

    [This message has been edited by JaneStarr (edited 05-14-2000).]
  • I left out the ginger from this recipe. Sorry about that .

    Here is the corrected copy below:

    * Exported from MasterCook *

    Peanutty Noodles -- 6 pts

    Recipe By :
    Serving Size : 10 Preparation Time :0:00
    Categories : Lowfat Pasta
    Picnic Food TNT

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 carrots -- peeled
    1 tablespoon vegetable oil -- divided
    2 teaspoons fresh ginger -- peeled and grated
    3 cloves garlic -- minced
    1 cup fat-free less sodium chicken broth -- I use Swanson
    1/2 cup natural-style peanut butter -- I use regular
    1/4 cup low-sodium soy sauce
    3 tablespoons rice or white wine vinegar
    1 teaspoon chili garlic sauce like Lee Kum Kee -- (I'll try up to 1 T for added zip)
    1/4 teaspoon salt
    cooking spray
    2 cups red bell pepper strips
    1 pound snow peas -- trimmed
    1 pound linguine -- cooked and still hot
    1/2 cup fresh cilantro -- chopped

    Using a vegetable peeler, shave the carrots lengthwise into strips and set aside.

    (I only had baby carrots and carrot "chips". I used the chips and pre-boiled for 5 mins.)

    Heat 1 teaspoon of the oil in a small saucepan over medium heat. (I used a medium non-stick pan.)

    Add the ginger and minced garlic. (I use a rounded tablespoon of garlic-ginger stir-fry blend that comes in a jar instead.) Saute for 30 seconds.

    Add Chicken broth and next 5 ingredients (through salt) ; stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat and keep warm.

    Over medium-high, heat 2 teaspoons of oil in a large, non-stick skillet that has been coated with cooking spray. Add bell peppers and sno peas; saute 5 minutes or until tender. Remove from heat.

    Combine carrot, peanut butter mixture, vegetable mixture and linguine in a large bowl; toss well.

    Sprinkle with cilantro. ( I prefer Italian parsley.)

    Per Magazine for a 1 cup portion:
    296 cals., 8.8 g. fat (27%CFF), 3.4 g. fiber, 11.7 g. protein, 43.1 g. carb, 400 mg. sodium, 1 mg. chol

    "Great Picnic Food Served Warm Or At Room Temperature"
    "Cooking Light Magazine: May 2000, pg 142"
    S(Formatted by):
    "[email protected] in CT on 5/13/00"
    "10 cups"

    - - - - - - - - - - - - - - - - - - -

    Per serving: 306 Calories (kcal); 9g Total Fat; (25% calories from fat); 12g Protein; 46g Carbohydrate; 0mg Cholesterol; 417mg Sodium
    Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

    Serving Ideas : Serve warm or at room temperature. Add cooked shrimp or chicken to make a delicious main dish.

    NOTES : I like to sprinkle warm water on 1 cup portions and reheat it in the microwave. I made a delicious, filling picnic supper for myself by adding cut-up grilled chicken breast (3oz) and a cut-up, grilled portabella mushroom to 1 cup of these peanutty noodles. (For those of you following Weight Watchers, this was a 9 point dinner)
    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0