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.
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|
|Calories from Fat: 93 (23%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 403
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