Peanutty Noodles

12 ingredients
3 steps

Ingredients

  • 8 ounces uncooked whole wheat spaghetti
  • 1 1/2 cups fresh bean sprouts
  • 1 tablespoon olive oil
  • 1 (3 1/4-ounce) package thinly sliced shiitake mushrooms (about 1 1/2 cups)
  • 1/4 pound snow peas, trimmed
  • 1/2 cup diagonally cut carrot
  • 1 teaspoon minced peeled fresh ginger
  • 1/2 cup thinly sliced green onions
  • 1/4 cup peanuts, finely chopped
  • 1/3 cup vegetable broth
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons peanut sauce (such as House of Tsang)

Directions

  1. 1
    Cook pasta according to package directions, omitting salt and fat. Add bean sprouts; cook 1 minute. Drain.
  2. 2
    Meanwhile, heat oil in a large nonstick skillet over medium-high heat until hot. Add mushrooms; saute 3 minutes. Add snow peas and carrot; saute 3 minutes. Add ginger; saute 15 seconds. Add green onions and peanuts; saute 1 minute. Remove vegetables from pan.
  3. 3
    Add vegetable broth and soy sauce to pan; bring to a boil. Stir in peanut sauce. Add pasta mixture and vegetable mixture; cook 2 minutes or until thoroughly heated. Serve immediately.

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