Szechuan Peanut Noodles

7
Total Time
22 min
Prep
7 min
Cook
15 min
Serves
6
Difficulty
Easy
Make quick work of tossing the pasta with the sauce and the vegetables by using spring-loaded tongs.

Ingredients

uncooked whole wheat pasta

8 oz, spaghetti variety

smooth reduced fat peanut butter

cup(s), creamy variety

water

6 Tbsp

hoisin sauce

3 Tbsp

low sodium soy sauce

1 Tbsp

rice vinegar

1 Tbsp, seasoned

dark sesame oil

½ tsp

cayenne pepper

tsp

uncooked bell pepper(s)

1 item(s), small, yellow, finely chopped

English cucumber(s)

½ medium, halved, seeded, and finely diced

uncooked scallion(s)

2 medium, thinly sliced

Instructions

  1. Cook the pasta according to the package directions, omitting the salt if desired. Drain, then rinse under cold water. Drain again.
  2. 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.
  3. 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.

A happier, healthier you starts here