Nutty Noodles

Name: Nutty Noodles
Ingredients: 12 cup low fat, low sodium chicken broth; 13 cup pb 2 powdered peanut butter; 3 tablespoons light teriyaki sauce; 2 tablespoons brown sugar; 1 tablespoon lime juice; 18-14 teaspoon red pepper; 6 cups whole wheat spaghetti, cooked; 34 cup green onion (chopped); 1 12 cups carrots (grated); 1 12 cups broccoli (floweret's,cut into thin slices); 1 cup snow peas; 12 cup thinly sliced red cabbage; 4 tablespoons dry roasted peanuts, chopped

13 ingredients

9 steps

Ingredients

12 cup low fat, low sodium chicken broth
13 cup pb 2 powdered peanut butter
3 tablespoons light teriyaki sauce
2 tablespoons brown sugar
1 tablespoon lime juice
18-14 teaspoon red pepper
6 cups whole wheat spaghetti, cooked
34 cup green onion (chopped)
1 12 cups carrots (grated)
1 12 cups broccoli (floweret's,cut into thin slices)
1 cup snow peas
12 cup thinly sliced red cabbage
4 tablespoons dry roasted peanuts, chopped

Directions

1

In a large bowl, mix chicken broth, PB2, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper.
2

Place cooked noodles in the bowl with sauce and toss to coat noodles.
3

Remove noodles from bowl and place in a covered, oven safe dish in a warm oven.
4

Reserve sauce.
5

Pour remaining sauce, into a large skillet.
6

In the sauce, stir fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes.
7

Add the red cabbage and stir fry another 1 to 2 minutes until vegetables are slightly tender.
8

Add vegetables and sauce to noodles and mix.
9

Garnish each serving with chopped peanuts.