Asian Noodle Bowl With Spicy Almond Sauce
Almond sauce provides a fresh twist on an Asian-inspired noodle dish. The toasted almond garnish adds extra crunch’and extra nutrients’to the meal
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 1/4 cup sliced almonds
- 3/4 lb whole-wheat spaghetti
- 1/2 head broccoli (about 3/4 pound, 340 g), tops cut into flowerets, stems peeled and sliced thinly
- 2 cups snow peas trimmed
- 1 red bell pepper cut into 1 inch pieces
- 1/2 cup unsalted almond butter
- 1/4 cup reduced sodium soy sauce
- 3 tbsp fresh lime juice
- 2 tbsp brown sugar
- 1 tbsp chili-garlic sauce
- 1 scallion green part only (about 3 tablespoons, 45 mL)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Bring a large pot of water to a boil. Toast the almonds in a dry skillet over medium heat, stirring frequently, until they are golden, about 3 minutes.
- Cook the pasta according to the directions on the package. Three minutes before the pasta is ready, add the broccoli to the pasta pot. One minute before it is ready, add the snow peas and red peppers to the pot.
- While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and 3 Tbsp of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
- Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.
Recipe Notes
Per serving, 1 1/2 cups (375 mL): Calories: 410, Total fat: 16 g, Saturated fat: 1.5 g, Monounsaturated fat: 10 g, Polyunsaturated fat: 4 g, Protein: 15 g, Fibre: 17 g, Cholesterol: 85 mg, Sodium: 460 mg, Calcium: 135 mg, Magnesium: 181 mg, Potassium: 626 mg
