Asparagus, green peas
Serves: 6
Ingredients
8 ounces flat rice noodles (brown rice preferred)
¼ cup low-sodium creamy peanut butter
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon brown sugar
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
¼ teaspoon crushed red pepper flakes
¼ cup hot water
1 tablespoon canola oil
⅓ cup scallions, chopped, including white and green parts
2 cloves garlic, minced
2 large eggs, lightly beaten
8 ounces trimmed asparagus, cut into 1-inch pieces
1 cup frozen peas
1 large lime, juiced (about 2 tablespoons)
½ cup roasted peanuts, lightly salted, roughly chopped
¼ cup cilantro, chopped
Tip: This dish comes together quickly, so be sure to chop and prep all ingredients before cooking.
Directions
- Prepare rice noodles according to package instructions. Pour noodles into a colander and let drain.
- Meanwhile, make
sauce by whisking peanut butter, ginger, garlic, brown sugar, rice vinegar, soy sauce, sesame oil and crushed red pepper flakes in a medium bowl. - Slowly whisk in hot water and stir until sauce is blended. Set aside.
- In a large wok, heat canola oil over medium heat. Add scallions and cook until fragrant, about 1 to 2 minutes. Add garlic and cook for 30 seconds. Pour in eggs and stir to scramble for about 2 minutes or until soft. Add asparagus and peas and cook for 3 to 5 minutes, stirring often, until asparagus is tender.
- Add drained noodles and sauce and cook for 1 to 2 minutes, tossing until the liquid has been absorbed. Stir in lime juice.
- Transfer cooked noodles and vegetables to a large platter or bowl and garnish with peanuts and cilantro. Serve immediately.
Nutritional Information
Serving size: 2 cups (350 grams)
Calories 232; Total Fat 3g; Sat. Fat 1g; Chol. 188mg; Sodium 227mg; Carb. 24g; Fiber 3g; Sugars 5g; Protein 25g; Potassium N/A; Phosphorus N/A
Source
