Aromatic Noodles with Lime Peanut Sauce
I was rifling through my old recipes trying to find something light and spring-y -and this is as fresh and green as it gets. This is from my personal blog archives, originally published last summer. Enjoy!
I love love love Asian food. And my husband doesn’t.
Which was FINE BY ME, because I got to eat the AMAZING dish all by myself. It took me three days to eat through the entire thing, and it was better each day (it is good cold and hot).
Last Sunday I had an afternoon to myself. My lovely husband watched the kiddo and I was able to go shopping child free.
I took the opportunity to hit an Asian market near our home I’d never tried, but had heard the produce was incredible.
And, wow. Just wow. Super fresh, beautifully displayed and CHEAP. Heaven. Hunks of ginger the size of my forearm. Every chili known to mankind. Gorgeous fresh herbs.
Let’s just say I’m NEVER buying produce at my regular grocer again.
So, armed with this recipe, I set out and was able to find all my ingredients.
For the noodles, I found fresh spinach noodles in the refrigerated section. I also mixed the veggies and the noodles together, rather than topping the noodles with the veg. I’d like to say that was a stylistic thing, but honestly I’m kind of ADD and didn’t read the recipe thoroughly. Oops.
Other than that, I really made no substitutions in this recipe. I had read some reviews saying this was too peanutty, so I cut the nuttiness with extra lime juice in the dressing, and also doubled the red pepper flake – cause I like it SPICY.
So, without further ado, I present Aromatic Noodles with Lime Peanut Sauce. You really need to make this. I’m not even joking. Yes, it’s a little high in the fat department, but as a main dish, this is definitely a healthy splurge – and definitely feel free to add more veggies to add some bulk.
Aromatic Noodles with Lime Peanut Sauce (from Healthy Appetite with Ellie Krieger)
Gather:
3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
4 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/2 teaspoon red pepper flakes
1/2 cup dry roasted peanuts, chopped
Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water.
While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
Right before serving, toss the pasta and vegetables with the peanut sauce. Divide into 6 serving bowls. Coarsely chop the peanuts, sprinkle them on top and serve.
Notes:
Use fresh ginger for this. If I ever catch you using ginger powder in lieu of fresh I will beat you with the spice jar. Fresh ginger is CHEAP and keeps in the freezer forever. Rant over.
Did I mention this is the greenest dish I have ever made? I think throwing in some chopped cilantro would make it even better, and even greener. And maybe serve with lime wedges for a little extra citrus kick.
Nutritional Information per serving:
Calories: 451
Fat: 19g
Fiber: 8g
Category: EAT IT, Heather, LOSE IT, Main Course, Side Dish
