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Ingredientes
- 1/2 c. Water
- 3 x Carrots Thin Slice
- 1 c. Broccoli Florets
- 1 c. Thinly Sliced Mushrooms
- 1 c. Snow Peas
- 3 x Scallions Thin Slice
- 1 Tbsp. Grated Peeled Fresh Ginger
- 3 x Cloves Garlic Chopped
- 6 ounce Fettuccine
- 1/4 c. Peanut Butter
- 3 Tbsp. Soy Sauce, Low Sodium
- 1/4 c. Fresh Lemon Juice
- 1 Tbsp. Honey
- 1 sm Red Bell Pepper Seeded, Diced
Direcciones
- Traditionally made with udon noodles, this tasty dish works just as well with fettuccine, that is more commonly available. Because peanut butter is a primary ingredient in a satay, you just might be able to talk your kids into trying this.
- 1. Bring 1/4 c. of the water to a boil in a skillet. Add in the carrots, broccoli, and mushrooms, then bring back to a boil. Reduce the heat, cover, and simmer till the vegetables are just tender, about 4 min. Add in the snow peas, scallions, ginger, and garlic. Cook, uncovered, till the snow peas soften.
- 2. Meanwhile, cook the fettuccine according to package directions.
- 3. Combine the peanut butter, soy sauce, lime juice, honey, and the remaining 1/4 c. water in a bowl. Stir into the vegetables. Add in the bell pepper and the fettuccine; toss to coat.
- MAKES 4 SERVINGS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 76 | 23% |
| Total Fat 9.04g | 11% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 519mg | 22% |
| Potassium 606mg | 17% |
| Total Carbs 52.86g | 14% |
| Dietary Fiber 5.9g | 20% |
| Sugars 10.44g | 7% |
| Protein 12.58g | 20% |
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