Sunday, May 25, 2014

Peanut Noodles


     I found this recipe in a Weight Watchers cookbook and instantly fell in love with it. I love pasta and I love peanut sauce, so knew I had to make this. Due to being gluten free I used quinoa noodles, plus they are high in protein. This is a great meal to make when you need a carb and protein boost. I made it when I was working hard getting my scuba certification and needed the extra umpf for my dives. I also added chia seed and ground flax seed for extra protein, anti-oxidants and omega-3. This is one that is hard for me to use portion control on! You do not have to use tofu if you do not want to, you could use any other pre-cooked meat. I think pork or chicken would work well. I use the tofu though. :)

Makes 4 servings, yields 6 cups, 495 calories per serving, 10 WW points per serving

1/2 lb of spaghetti noodles
2 carrots, sliced
1/4 lb fresh snow peas (I did not have any so used fresh green beans)
1 red bell pepper, seeded and thinly sliced
1/3 cup natural peanut butter (I used more, depends on how you like it)
1/4 cup hoisin sauce
1 1/2 tablespoons packed brown sugar (I used 2 1/2 tablespoons honey instead)
1 1/2 tablespoons reduced sodium soy sauce
1 tablespoon rice vinegar
1/2 teaspoon canola oil
1 tablespoon minced, peeled fresh ginger (I used more)
1 garlic clove, chopped
1/4 teaspoon crushed red pepper
1/2 lb low fat firm tofu, cut into 1/4 inch cubes (or any other pre-cooked meat.)
2 tablespoons chopped unsalted peanuts
1 scallion, chopped
1. Cook spaghetti according to package directions, adding carrots, snow peas, and bell pepper during last 2 minutes of cooking; reserve 1/2 cup pasta water and drain.
2. Combine peanut butter, hoisin sauce, brown sugar (or honey), soy sauce, and vinegar in a bowl.
3. Heat oil in a saucepan over medium-high heat. Add ginger, garlic, and crushed red pepper; cook 30 seconds. Stir in peanut butter mixture and the reserved pasta water. Cook 3 minutes, stir in tofu, and continue to cook until hot, about 3 minutes longer. Toss in large bowl with the pasta and vegetables, then transfer to a serving platter and sprinkle with the peanuts and scallion.

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