Asian Noodles in Peanut Sauce

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Add grilled shrimp or chicken to this dish if you wish.
5 servings
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
2 tablespoons minced fresh jalapeno
1 tablespoon minced fresh ginger
3 garlic cloves, minced
1 cup chicken broth
1/2 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
2 teaspoons dark sesame oil
2 cups red bell pepper strips (1/4-inch strips)
2 cups Chinese snow peas, trimmed and cut in half
1-1/2 cups sliced onion (1/4-inch strips)
1 cup sliced zucchini
12 ounces hot cooked rotelli OR fusilli pasta
1-1/2 cups shredded carrots
1/3 cup chopped fresh cilantro
1/2 cup chopped peanuts OR cashews

Heat 1 tablespoon oil in a small saucepan over medium heat. Add jalapeno, ginger and garlic; cook and stir 30 seconds. Stir in broth, peanut butter, soy sauce and vinegar. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Remove from heat, stir in sesame oil and set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper, snow peas, onion and zucchini. Cook, stirring frequently, until crisp-tender, about 5 minutes.

Combine snow pea mixture, pasta, peanut sauce, carrots and cilantro in a large serving bowl; toss well. Serve warm or chilled. Sprinkle each serving with chopped nuts.

Total Time
Cook Time 15 minutes
Chill Time 4 to 6 hours (optional)
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