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Noodles with Stir Fry Vegetables and Peanut Sauce

You can substitute ground cayenne pepper for the fresh one.

What you need

  1. 3/4 lb whole grain angel hair pasta
  2. 1/2 red bell pepper, thinly sliced into 1/4 by 2 inch lengths
  3. 1 carrot, thinly sliced into 1/4 by 1 1/2 inch lengths
  4. 1/2 medium onion, sliced into 1/4 inch strips lentghwise
  5. 1 very large leaf red chard, stem removed and sliced into 1/4 inch strips on diagonal, leaf sliced into thin strips
  6. Olive oil
  7. Fresh basil leaves, torn if large
  8. »«Peanut Sauce»«
  9. 1/2 cup smooth peanut butter
  10. 1 1/4 cup hot water
  11. 3-4 Tbl soy sauce
  12. 1/8 tsp stevia or 2 tbl brown sugar
  13. 1 cayenne pepper, stem removed and sliced into thin rounds
  14. 1 inch piece ginger, peeled and grated
  15. 1 clove garlic, peeled and grated
  16. 2-3 drops worcestershire sauce
  17. Juice from 1/2 lemon

How to make it

  1. In a small saucepan whisk together slowly peanut butter and 1/2 cup hot water
  2. Turn on heat to medium low and add remaining water, soy sauce, stevia, cayenne, ginger and garlic
  3. Continue to stir and heat until consistency is very smooth and well blended
  4. Add worcestershire and lemon juice and taste to adjust seasonings, adding more of anything to suit your taste
  5. Heat water and add pasta - cook only 5 minutes
  6. About 1 minute before pasta is ready, remove 1 cup pasta cooking liquid and set aside
  7. Drain pasta and return to pan
  8. Heat a large skillet over medium-high heat with olive oil
  9. When oil is hot, add carrot, red pepper, onion and chard stem pieces
  10. Sauté until just tender, but still crunchy
  11. Add peanut sauce to pan and heat - add pasta and chard leaves
  12. Combine well and let chard leaves wilt, adding reserved pasta water if needed - turn off heat
  13. Add basil leaves and serve

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