Noodles with Stir Fry Vegetables and Peanut Sauce Recipe

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Pasta = 30 minutes or less
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Noodles with Stir Fry Vegetables and Peanut Sauce

Contributed by: Melinda

You can substitute ground cayenne pepper for the fresh one.

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

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

Questions about this recipe?