Szechuan peanut noodles
Uncooked whole wheat pasta
8 oz, spaghetti variety
Smooth reduced fat peanut butter
⅓ cup(s), creamy variety
Low sodium soy sauce
1 Tbsp, unseasoned
Dark sesame oil
Uncooked bell pepper(s)
1 item(s), small, yellow, finely chopped
½ medium, halved, seeded, and finely diced
2 medium, thinly sliced
- Cook the pasta according to the package directions, omitting the salt if desired. Drain, then rinse under cold water. Drain again.
- Whisk together the peanut butter, water, hoisin sauce, soy sauce, vinegar, sesame oil, and cayenne in a small saucepan until smooth; bring the mixture to a boil over medium heat.
- Transfer the peanut sauce to a serving bowl. Add the pasta and toss to coat. Add the bell pepper and cucumber; toss well. Serve sprinkled with the scallions. Yields about 1 1/3 cups per serving.