Noodles with peanut butter, snow peas, shredded carrots
Cook noodles according to package directions. Add carrots and snow peas during last two minutes of cooking. Reserve 1/2 cup of pasta water. Drain noodles. In same sauce pan add peanut butter, low fat ginger viniagrette and the reserved pasta water. Add noodle mixture and mix well.
Ginger Viniagrette
Combine ginger, shallot, rice wine vinegar, lime juice, soy sauce, olive oil, sesame oil and pepper. Store in refrigerator for a short period.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 4 | ||
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Calories: 403 | ||
Calories from Fat: 93 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 61.3mg | 19 % | |
Sodium 151.9mg | 5 % | |
Potassium 575.9mg | 15 % | |
Total Carbohydrate 63.3g | 19 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 60.7g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 403
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