Healthy Peanut Noodles

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

Dish

8oz Rice Noodles

2 cups shredded cabbage (~1/4 cabbage)

1 red bell pepper (julienned)

1 medium carrot (grated)

1 clove garlic (minced)

3 green onions (chopped)

2 tablespoons dry roasted peanuts (chopped)

Sauce

1 1/2 cup vegetable broth (or chicken broth)

1 1/2 tablespoons cornstarch

2 tablespoons soy sauce

1/4 cup peanut butter powder

1 1/2 tablespoons truvia (or sugar)

1/2 teaspoon dried ginger

1/4 teaspoon red pepper flakes

Instructions

Bring large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain and set aside.

While pasta is cooking, spray a large skillet with nonstick cooking spray and preheat over medium heat. Saute cabbage, red pepper and carrot for 3-5 minutes. You want the carrots and cabbage to soften while keeping some texture in the red peppers. Add in garlic and cook until fragrant. (You don't really want color on the veggies, just trying to soften. Feel free to reduce temperature down to medium low or low.)

While veggies are cooking, in a liquid measuring cup or bowl, whisk broth together with cornstarch, soy sauce, peanut butter powder, truvia, ginger and red pepper flakes.

Pour peanut sauce over veggies and bring to a simmer. Sauce will thicken once bubbling. Once thick, toss with cooked pasta.

Top with chopped green onions and peanuts and serve warm (or cold.)

Nutrition

• Calories: 313 kcal
• Lipides Totaux: 4 g
• Lipides Saturés: 1 g
• Cholestérol: 1 mg
• Sodium: 962 mg
• Glucides Totaux: 57 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 6 g
• Protéines: 13 g