Low Calorie Noodles With Peanut Sauce Recipes
LOW CALORIE NOODLES WITH PEANUT SAUCE
Make and share this Low Calorie Noodles With Peanut Sauce recipe from Food.com.
Provided by keezy76
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Plece room temperature noodles in a medium bowl.
- In a small bowl, combine remaining ingredients. Mix well, until blended. (If you are using a thinker type of peanut butter you may need to use more water).
- Spoon over noodles and serve.
SHRIMP AND NOODLES WITH PEANUT SAUCE
I got this recipe from some magazine years ago, but it needed a lot of doctoring. Here's the result. Enjoy! It's even better as leftovers!
Provided by parthree
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil, garlic, and ginger in saucepan over medium-high heat and cook while stirring for 2 minutes.
- Add soy sauce, vinegar, chili sauce, peanut butter, stock and salt. Cook, stirring, until peanut butter is dissolved.
- Lower heat and simmer for 5 minutes, stirring occasionally.
- Meanwhile, cook spaghetti for 5 minutes.
- Add shrimp to the boiling water and cook for one minute.
- Add bell pepper and snow peas to boiling water and cook for one minute longer. Drain.
- Toss pasta and vegetables with peanut sauce and shredded carrot and sliced onion.
Nutrition Facts : Calories 440.2, Fat 13.9, SaturatedFat 2.6, Cholesterol 107.2, Sodium 926.1, Carbohydrate 53.9, Fiber 5, Sugar 6.6, Protein 25.9
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- Make the peanut sauce: In a food processor or blender, combine the ginger, garlic, peanut butter, soy sauce, lime juice, brown sugar, Sriracha, sesame oil, and 3 tablespoons room temperature water. Pulse until smooth, adding 1 more tablespoon of water if needed to give the sauce a pourable, silky consistency. *Do not add more than 4 tablespoons of water or the sauce will be too thin.
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- Combine the first 9 ingredients (through the curry paste, if using) in a small saucepan over medium heat. Stir until peanut butter has melted and the sauce is heated through — about 3 minutes. Reduce heat to low.
- Spray a 9.5-inch saute pan with cooking spray and set over medium-high heat. Add the zucchini and cook for 3 minutes, or until softened and slightly golden around the edges. Add the broccoli slaw and cook another 5 minutes. Add the drained shirataki noodles (or spaghetti) and the peanut sauce. Cook, stirring constantly, until the noodles are heated through — about 2 minutes.
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- Cook the noodles according to package directions. Run under cold water, drain,, and set aside. In the same water, blanch the red pepper, celery, broccoli, and shredded cabbage for 1 minute. Run under cold water, drain, and set aside.
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- Add sesame oil to a skillet over medium heat. Add the vegetables and 2-3 tbsp. of water. Cook until just tender.
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