Recipe Renovation: Asian Noodle Peanut Salad
uncooked soba noodles
8 oz, or udon noodles
fat free chicken broth
1 cup(s), reduced-sodium
smooth reduced fat peanut butter
hot pepper sauce
sweet red pepper(s)
1 medium, cut into 1-inch pieces
uncooked bell pepper(s)
1 cup(s), cut into 1-inch pieces
2 tsp(s), fresh, minced
2 clove(s), medium, minced
- Cook noodles according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.
- In a medium bowl, whisk together chicken broth, peanut butter, soy sauce and hot pepper sauce; set aside.
- Heat a large, nonstick skillet coated with olive oil cooking spray over medium-high heat. Add peppers, ginger and garlic and sauté for 2 minutes. Add chicken broth mixture and cook to heat through, about 2 minutes. Transfer mixture to noodles and toss to combine. Yields about 1 cup per serving.