Peanut Noodles With Snap Peas and Cabbage

Peanut Noodles With Snap Peas and Cabbage
Tom Schierlitz
The delicious sauce is a cinch to make—just puree peanut butter, soy sauce, rice vinegar, brown sugar, ginger, and garlic in a blender.

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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

8
ounces
spaghetti (1/2 box)
1/2
cup
smooth peanut butter
1/4
cup
soy sauce
2
tablespoons
rice vinegar
2
tablespoons
brown sugar
1
teaspoon
grated fresh ginger
1
clove garlic
3
cups
thinly sliced red cabbage
1
cup
thinly sliced snap peas
1/4
cup
chopped salted roasted peanuts

Directions

  1. Cook the spaghetti according to the package directions.
  2. Meanwhile, in a blender, puree the peanut butter, soy sauce, vinegar, brown sugar, ginger, garlic, and ½ cup water.
  3. In a large bowl, toss the spaghetti with the peanut sauce, cabbage, and snap peas. Sprinkle with the peanuts.
Charlyne Mattox, Family Issue 2011

Nutritional Information

  • Per Serving
  • Calories 529
  • Fat 22 g
  • Sat Fat 4 g
  • Cholesterol 0 mg
  • Sodium 1,561 mg
  • Protein 21 g
  • Carbohydrate 66 g
  • Sugar 15 g
  • Fiber 7 g
  • Iron 4 mg
  • Calcium 66 mg
What does this mean? See Nutrition 101.

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