Bean Noodles with Asian Vegetables and Peanut Sauce
Bok choy, shiitake mushrooms and snow peas are complemented nicely by a zesty orange-peanut sauce. Serve with black bean or red lentil pasta for an impressive Asian-inspired dinner.
1/4 cup water
1/3 cup rice vinegar
2 navel oranges, peeled
1/8 cup natural no-salt-added peanut butter
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
1/2 inch piece fresh ginger, peeled
1 clove garlic
4 cups sliced bok choy
2 cups sliced shiitake mushrooms
2 cups snow peas, halved crosswise
1 cup shredded carrot
8 ounces black bean or red lentil mini fettuccine (see note), cooked according to package directions
Blend water, vinegar, oranges, peanut butter, cashew butter, Bragg Liquid Aminos, ginger and garlic in a high-powered blender.
In a large wok or skillet, heat 2 tablespoons water, add bok choy, mushrooms and snow peas and stir fry for 3 minutes or until vegetables start to soften, adding more water as needed. Add shredded carrot and blended peanut sauce. Cover and cook until just heated through.
Serve on top of bean fettuccini.
Note: Bean pasta is available at www.DrFuhrman.com.
Calories 393; Protein 22 g; Carbohydrates 59 g; Total Fat 9 g; Saturated Fat 1.6 g; Cholesterol 0 mg; Sodium 120 mg; Fiber 13.5 g; Beta-Carotene 4127 ug; Vitamin C 96 mg; Calcium 262 mg; Iron 7.3 mg; Folate 178 ug; Magnesium 74 mg; Zinc 3.8 mg; Selenium 6.1 ug