- 1/2 cup low fat, low sodium chicken broth
- 1/3 cup creamy peanut butter
- 3 tablespoons teriyaki sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/8 to 1/4 teaspoon red pepper
- 6 cups cooked spaghetti noodles
- 3/4 cup chopped green onion
- 1 1/2 cups grated carrots
- 1 1/2 cups broccoli flowerets, cut in thin slices
- 1 cup snow peas
- 1/2 cup thinly sliced red cabbage
- 4 tablespoons dry roasted, salted peanuts, chopped
In a large bowl, mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper. Place cooked noodles in the bowl and coat with the sauce. Remove noodles from the bowl, saving remaining sauce. Place noodles into a covered dish and put into a warm oven.
Pour the remaining sauce into a large skillet. Stir fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes in the sauce. Add the red cabbage and stir fry for an additional 1 to 2 minutes until the vegetables are slightly tender. Add the vegetables and sauce to the noodles and mix. Garnish each serving with chopped peanuts.
- Yields: 4 servings
- Preparation Time: 25 minutes
Related Articles