Peanut Noodles
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 443 |
Total Fat | 28 g |
Saturated Fat | 4 g |
Sodium | 642 mg |
Total Carbohydrate | 44 g |
Dietary Fiber | 5 g |
Protein | 8.5 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Chinese egg noodles (such as lo mein or chow mein) | 4 ounces |
Olive oil | 2 teaspoons |
Small onion, chopped | ½ |
Red bell pepper, chopped | 1 |
Small zucchini, chopped | 1 |
Unsalted peanuts, chopped | 2 tablespoons |
Peanut sauce | 1 tablespoon |
Rice wine vinegar | 1 tablespoon |
Dried chili, seeded and finely chopped (optional) | 1 |
Salt | ¼ teaspoon |
Garlic clove, minced | 1 |
Freshly ground pepper to taste |
- Directions
- Cook the noodles according to package directions, but omit fat and salt.
- Meanwhile, heat oil in a wok or large nonstick pan over medium heat. Add garlic and onion, and cook for 3 minutes, until tender.
- Reduce heat to medium, add pepper and zucchini, and cook for another 8-12 minutes, stirring often.
- Add peanuts and cook for another minute.
- Whisk together peanut sauce, vinegar, chili, salt, and pepper.
- Toss noodles, vegetables, and dressing together in a large bowl and serve.
Exchanges
3.5 fats; 2.5 vegetables; 2.5 starches
Side Suggestions: Asian Slaw
Mix 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 teaspoon granulated sugar, and ¼ teaspoon ground white pepper together in the bottom of a medium bowl. Toss 1 cup finely chopped red cabbage, ½ cup thin strips of peeled carrot, and ½ cup thinly sliced snow peas with dressing and serve. Nutrition Info (for ½ of recipe): 65 calories; 10 g carbohydrate; 1.5 g protein; 2.5 g fat (0 g sat); 2.5 g fiber; 17 mg sodium. Exchanges: 1 vegetable; 0.5 fat.