Asian Peanut Noodles

Every so often, we have a potluck at work. I made this Asian Peanut Noodle dish, a modification of a Weight Watcher's recipe. When I had it at Sandy's, it was very flavorful. Mine wasn't as tasty. I'm going to have to make some modifications to improve it, maybe more garlic and ginger. Stay tuned for an updated recipe.

Asian Peanut Noodles

8 oz spaghetti rigati

1 cup reduced sodium chicken broth

2 Tbs peanut butter

1 Tbs soy sauce

½ tsp Sriracha sauce

1 medium red pepper, roasted, skinned, seeded and sliced

1 cup edamame beans

1 stalk celery, sliced thin

2 tsp ginger root, minced

2 cloves garlic, minced

Cook noodles with salt according to package directions. Drain and transfer to large bowl.

Cook edamame beans in salted water until tender.

In medium bowl, whisk together chicken broth, peanut butter, soy sauce and Sriracha sauce; set aside.

Heat a large, nonstick skillet coated with olive oil cooking spray over medium-high heat. Add ginger and garlic and sauté until fragrant. Add chicken broth mixture and cook to heat through, about 2 minutes. Transfer mixture to noodles, add peppers, edamame beans and celery. Toss to combine. Adjust salt.



2012 07 05