Noodles with Asian Vegetables and Peanut Sauce

I made this tonight and it was OUT OF THIS WORLD! I used whole wheat fettucini because I couldn't find Udon Noodles. I also stir fried the bok choy, snow peas and carrots. SO good if you like Chinese food!


Udon Noodles w/ Asian Vegetables & Peanut Sauce

Yield: 4 servings (2 cups per serving)

Prep Time: 15 min

Cook Time: 10 min


I love this recipe because it's a pasta dish (my favorite) and it's full of fresh vegetables too. I feel like I'm getting a healthy meal all in one dish.

Ingredients:


1/4 cup + 2 Tablespoons water
1/4 cup reduced-fat creamy peanut butter
2 Tablespoons brown sugar
2 Tablespoons low-sodium soy sauce
2 Tablespoons rice vinegar
1 1/2 teaspoons peeled, minced fresh gingerroot
1 1/2 teaspoons dark sesame oil
1/2 teaspoon cornstarch
1/2 teaspoon chili garlic sauce (optional)
2 cloves garlic, minced
8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
4 cups sliced bok choy (about 2 bunches)
2 cups snow peas, halved crosswise
1 cup shredded carrot

Directions:


1. Combine first 10 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook, stirring constantly, 1 minute. Set aside.

2. Cook noodles in boiling water 8 minutes. Drain well. Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl; toss well to coat.

Nutritional Information per serving:
Serving size: 2 cups
Calories per serving: 412
Fat per serving: 11g
Saturated Fat per serving: 2g
Sugar per serving: 16g
Fiber per serving: 6.67g
Protein per serving: 15g
Cholesterol per serving: 0mg
Carbohydrates per serving: 69g

Taken from Recipe Girl
http://www.recipegirl.com/2006/09/30/udon-noodles-with-asian-vegetables-and-peanut-sauce/