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
-
1Cook pasta according to package directions, omitting salt and fat. Add bean sprouts; cook 1 minute. Drain.
-
2Meanwhile, 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.
-
3Add 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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