Tried this recipe yesterday and it turned out to be pretty good. The green chilies add a kick to the whole dish but you can omit it if you don't want it spicy. Sadly, I forgot to take a picture to put up for you all but it looked really pretty with the cilantro, cucumber and peanut garnish.
Calories: About 350 per serving
Makes: 4 servings
12 oz (about 350 grams) whole wheat spaghetti
1/2 cup creamy peanut butter
3/4 cup boiling water
1 cup scallions, sliced
4 tbsp soy sauce
3 tbsp rice vinegar
2 cloves garlic, finely chopped
1/2 tsp sugar
1/8-1/4 tsp red chili powder
2 green (or red) chilies, finely chopped
1/4 cup peanuts, roasted and coarsely chopped (divided into 2 equal portions)
1-2 tbsp sesame oil
Handful chopped cilantro plus more for garnish
Thinly sliced cucumber, for garnish
Boil the pasta as per directions till done. Rinse under cold water to avoid clumping.
In a bowl, mix together the peanut butter, hot water, scallions, soy sauce, rice vinegar, garlic. sugar and chili powder. Heat the oil in a pot and pour the peanut butter mixture into it. Add the noodles and then the green chilies, cilantro and one portion of the peanuts. Mix well (making sure the flame is not too high) and remove from heat. Take it out in a platter and garnish with the left over peanuts, cilantro and sliced cucumber.
Note: I put a teaspoon of sesame oil in the noodles after rinsing them with cold water for added flavor and fragrance.
To increase the protein content, you can add sliced and stir-fried chicken breast in the peanut sauce right before adding the noodles.
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