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Ingredientes
- 10 ounce Chinese noodles
- 1/4 c. Vegetable broth, PLUS
- 2 Tbsp. Vegetable broth
- 2 Tbsp. Toasted sesame oil
- 1/4 c. Rice wine vinegar
- 1 1/2 Tbsp. Low sodium soy sauce
- 1 1/2 tsp Natural peanut butter
- 1 1/2 tsp Grnd ginger
- 1 tsp Garlic pwdr
- 3/4 tsp Sugar
- 1/2 tsp Grnd black pepper
- 1 tsp Chopped cilantro, to 3 tsp
- 1/8 tsp Red pepper flakes, optional
- 2 x Carrots, julienned
- 1 1/2 c. Broccoli florets
- 1 x Zucchini, cubed
- 8 ounce Waterchestnuts, sliced
- 4 ounce Pimiento, minced
- 3 x Scallion, sliced
- 1/2 x Tomato, minced, optional
Direcciones
- Cook the noodles till al dente; 2-3 min. Drain and toss with 1/4 c. of the broth.
- Combine the oil, vinegar, spices, soy sauce, and peanut butter. Pour over the noodles and toss.
- Stir fry the carrots and broccoli in the remaining 2 tbsp broth till crisp-tender. Add in the zucchini and cook for a few more min. Combine all the vegetables with the noodles. Serve at room temp. Garnish with tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 4 servings | |
| Calories 527 | |
| Calories from Fat 155 | 29% |
| Total Fat 17.42g | 22% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 872mg | 36% |
| Potassium 721mg | 21% |
| Total Carbs 80.3g | 21% |
| Dietary Fiber 5.2g | 17% |
| Sugars 6.88g | 5% |
| Protein 12.03g | 19% |
