6/7/12

Noodles with Edamame and Vegetables in Peanut Sauce

To know me is to know that I love a noodle.

Not like a swimming pool noodle or the hippie dance, but the carb loaded little jewel that makes my heart sing with joy.  

You probably didn't think of the swimming pool noodle or the hippie dance first. I just clarified to clarify.  And because I like to talk a lot.  Or type a lot.  

Moving on.  

On Monday night of this week, we had a meatless Monday noodle bowl situation.  And by we, I mean me.  Brandon would not be on board for a meatless Monday noodle bowl. 

I love him despite his flaws.   

This recipe came straight from the WW website so it was super easy and didn't require any brain power to calculate the points. Well.  It kind of came straight from the website.  I used whole wheat linguine instead of soba noodles but the points turned out to be the same.  You can use whatever you want though, my grocery store didn't have soba noodles.  

Speaking of WW...how do you feel about Jessica Simpson being the new spokesperson?  I'm pumped.  Welcome, girl.  I wish you luck and many low point snack options.  And I hope that they do a special that involves you re-doing all of your southern favorites.  Because we all know that you are not afraid of fried chicken. 



Noodles with Edamame and Vegetables in Peanut Sauce
adapted from WW Online

1/2 cup canned broth (chicken or veggie)
2 tbs reduced fat creamy peanut butter
1 tbl dark brown sugar
1 tbl low sodium soy sauce
1 tbl lime juice
1/2 tsp salt
1 lb frozen stir fry vegetables
1 1/2 cup frozen, shelled edamame
4 oz uncooked whole wheat linguinie noodles 
1 tsp sesame oil
1 tsp fresh ginger root, minced
1 tsp minced garlic
2 green onions, chopped
1/4 cup of mint leaves, minced

In a medium bowl, whisk together the broth, peanut butter, brown sugar, soy sauce, and lime juice. Set aside.  

Fill a large pot with water and add salt.  Bring to a boil and add the pasta.  Cook according to the package directions adding in the mixed veggetables and the edamame with five or six minutes left on the cooking time. Drain and put in a big 'ole bowl. 

Meanwhile, heat the oil in a small sauce pan over medium heat.  Add the garlic and the ginger root, cook for about a minute or until fragrant.  Add the peanut butter mixture; bring to a boil and cook until flavors combine and the sauce thickens...about two or three minutes.  Pour the sauce over the noodles and the vegetables.  Add the mint and the green onions and toss well to combine.  

Serving size 1 1/2 cup (makes about four servings)
Points plus 8

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