| Peanut & Cauliflower Noodles |
Recipe Type: Entree
Author:
Serves: 6
Ingredients
- 2 TBS peanut butter
- 2 TBS reduced sodium soy sauce
- 2 tsp minced garlic
- 1 ½ tsp chile-garlic sauce
- 1 tsp minced fresh ginger
- 8-oz. whole wheat spaghetti, uncooked
- 1 12-oz. bag vegetable medley, (carrots, broccoli, snow peas, cauliflower)
- 1 12-oz. bag cauliflower
Instructions
- Bring a large pot of water to boil.
- Whisk peanut butter, soy sauce, garlic, chile-garlic sauce, and ginger in a large bowl.
- Add noodles to boiling water and when noodles are almost cooked, (about 1 minute prior to being done) add in vegetables.
- Drain noodles and vegetables, reserving about 1 cup of liquid.
- Rinse noodles and vegetables in cold water.
- Stir in reserved liquid in to peanut sauce.
- Add noodles and vegetables to peanut sauce and toss well.
- Serve warm or chilled.
