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Chinese Peanut Noodles
1 cup (235 mL) natural
peanut butter
4 tbs (60 mL) olive oil
6 tbs (90 mL) fresh lime
juice
2
/3 cup (160 mL) light
soy sauce
2 tsp (30 mL) sugar
2 cloves garlic, finely
minced
¼ tsp (1 mL) cayenne
pepper
¼ tsp (1 mL) cumin
1 recipe basic egg
noodle pasta
extruded into
spaghetti, cooked,
drained and cooled
1½ cups (355 mL) fine
julienne carrot strips
3 green onions,
trimmed and thinly
sliced
3 tbs (45 mL) chopped
fresh parsley
Combine peanut butter, olive oil, lime juice, soy sauce,
sugar, garlic, cayenne pepper, and cumin in small bowl.
Whisk together until smooth. Set aside for 15 minutes to
blend flavors.
Place pasta, carrots, green onions, and parsley in large
bowl. Pour reserved sauce over mixture and toss to
combine. Cover and refrigerate one hour or until well
chilled. Serve cold.
Yield: 10 servings.
Per Serving: About 272 cal., 9 g protein, 19 g carb, 19 g
fat, 19 mg cholesterol, 818 mg sodium.