Sesame Noodles and Vegetables
9
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The sesame sauce can be prepared a day ahead and kept refrigerated. Let it warm to room temperature before mixing it with the pasta and vegetables.
Ingredients
Mineral water
⅔ fl oz
Cornstarch
2 tsp(s)
Garlic
3 clove(s), large, minced
Ginger root
1 tbsp(s), minced
Vinegar
¼ cup(s), rice
Reduced sodium peanut butter
3 tbsp(s)
Low sodium soy sauce
2 tbsp(s)
Sesame oil
1½ tsp(s)
Sugar
1 tsp(s)
Red pepper flakes
¼ tsp(s), crushed
Uncooked linguini
8 oz, thin
Frozen mixed vegetables (corn, lima beans, snap beans, green peas, and carrots)
1½ package(s), stir-fry style, about 16 oz
Instructions
1
In small saucepan, stir together water and cornstarch. Bring to a boil, stirring constantly; reduce heat and cook until thickened and clear. Remove from heat and add garlic and ginger; set aside to cool to room temperature.
2
Combine vinegar, peanut butter, soy sauce, sesame oil, sugar and red pepper flakes in blender or food processor and purée. Add purée to the cooled cornstarch mixture and whisk until blended. Set aside while preparing pasta and vegetables.
3
Cook pasta according to package directions. Cook vegetables in boiling water just to thaw, about 2 minutes, and drain well. In large bowl, toss pasta, vegetables and sesame sauce. Serve warm or at room temperature.
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