Szechuan Peanut Noodles
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Meal preppers, this one’s for you: a simple stovetop recipe that stores well in the fridge for several days and is delicious cold or at room temperature. Bell pepper and cucumber stay crunchy, while the cayenne kick doesn’t quit. Looking for a protein boost? Try tossing in some shredded cooked chicken or steamed shrimp.
Ingredients
Uncooked whole wheat pasta
8 oz, spaghetti
Smooth reduced fat peanut butter
⅓ cup(s)
Hoisin sauce
3 Tbsp
Low sodium soy sauce
1 Tbsp
Unseasoned rice vinegar
1 Tbsp, unseasoned
Dark sesame oil
½ tsp
Cayenne pepper
⅛ tsp
Bell pepper(s)
1 item(s), small, yellow, finely chopped
English cucumber(s)
½ medium, halved, seeded, chopped
Uncooked scallion(s)
2 medium, thinly sliced
Instructions
1
Cook the pasta according to the package directions. Drain the pasta, then rinse under cold water. Drain again.
2
Meanwhile, in a small saucepan, whisk the peanut butter, hoisin, soy sauce, vinegar, oil, cayenne, and 6 tbsp water until smooth. Bring the mixture to a boil over medium-high heat.
3
Transfer the peanut sauce to a serving bowl. Add the pasta and toss to coat. Add the bell pepper and cucumber and toss well to combine. Top with the scallions.
4
Serving size: 1⅓ cups
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