1small jalapenoseeded if less spice preferred, diced
1small red chiliseeded if less spice preferred, diced
¼cup+ 2 tablespoons peanut flour
1 ¼cupslow sodium vegetable broth
2tablespoonslow sodium soy sauce
1tablespoonlemon juice
1 ½teaspoonsdried ground ginger
1teaspoonred pepper flakes
½cupdry roastedunsalted peanuts, chopped
Yield: 8 servings1 ½ cups each
Instructions
Cook pasta according to package directions, drain and set aside.
While pasta is cooking, in a large sauté pan over medium-high heat, add the sesame oil. Add in the chopped onion, carrots, celery, and broccoli. Cook for 5 minutes.
While cooking, in a small bowl, place the peanut flour and whisk with the low sodium vegetable broth. Stir in the low sodium soy sauce, lemon juice, dried ground ginger and red pepper flakes. Set aside.
To the sauté pan, add the minced garlic, diced jalapeno and red chili and cook on low heat for 2 minutes, then add liquid mixture in.
Add the cooked spaghetti to the sauté pan and mix together over low heat for an additional 3 to 5 minutes.
Garnish with chopped peanuts before serving.
Note: Purchase chopped onions, carrots, celery, frozen broccoli and minced garlic to decrease preparation.
Note: Add edamame or shrimp to make this a complete meal.
Nutrition Facts
Vegetable Spaghetti Stir Fry with Spicy Peanut Sauce
Amount Per Serving
Calories 269Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 397mg17%
Potassium 310mg9%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 2g2%
Protein 11g22%
Vitamin A 4090IU82%
Vitamin C 15.4mg19%
Calcium 44mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.