Asian Noodles in Satay Sauce

[newcook]

I made this recipe tonight. I thought it was delicious. Of course I'm not an expert and don't have much to compare with. It is the first time I make anything "Satay" so I don't know how it would compare with other recipes. Here is the recipe in case anyone would like it:

* Exported from MasterCook *

Asian Noodles in Satay Sauce

Recipe By :JoAnna M. Lund
Serving Size : 4 Preparation Time :0:00
Categories : Low calorie
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup water
3 carrots -- thinly sliced
1 cup broccoli florets
1 cup mushrooms -- thinly sliced
1 cup snow pea pod -- fresh
3 scallions -- thinly sliced
1 tablespoon grated peeled gingerroot
3 cloves garlic -- minced
6 ounces fettucine
1/4 cup peanut butter
3 tablespoons reduced-sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon honey
1 small red bell pepper -- seeded and diced

Bring 1/4 cup water to boil in a skillet. Add the carrots, broccoli, and mushrooms,
then bring back to a boil. Reduce heat, cover and simmer until the vegetables
are just tender, about 4 minutes. Add the snow peas, scallions, ginger and garlic.
Cook uncovered, until the snow peas soften.
Meanwhile cook the fettuccine according to package directions.
Combine the peanut butter, soy sauce, lemon juice, honey and the remaining 1/4 cup
water in a bowl. Stir into the vegetables.
Add the bell pepper and the fettuccine; toss to coat.


Description:
"Pasta 7 Points Per Serving"
Source:
"Shared by: Chele""
S("Healthy Exchanges, Inc. 1996; ISBN 0-399-52235-2"):
""
Copyright:
""The Diabetic's Healthy Exchanges Cookbook, page 206" Copyright:"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 340 Calories; 9g Fat (23.6% calories from fat); 13g Protein; 54g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 558mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 1582 260 920011 4204 926345 1337 20059 3505 3274 26964 27129 3378 731 4695

Daniele

[tuff2000]

Thanks Danielle for the review. This recipe is right up our "alley". Thanks, Tara:)

[Canice]

Sounds mighty tasty to me! Of course, I never met a "peanutty noodle" I didn't like!:o :p

[Linda in MO]

Last night I combined this recipe with CL's Fettuccine and Chicken With Finger-Licking Peanut Sauce recipe and came up with this. It turned out really good! My 3 yr. old was eating it hand over fist. I have to laugh, because as I'm typing this, my son keeps going to the fridge and pulling out noodles to eat. :D

I served it with CL's Indonesian Coriander-Honey Chicken, which was also good. I cooked it on the grill though and charred the chicken a bit, so you have to be careful when cooking it.

Thanks for sharing, Danielle! I still want to try the recipe as you posted, too.

* Exported from MasterCook *

Linguini and Vegetables in Peanut Sauce

Recipe By : I combined a JoAnna Lund recipe with a Cooking Light recipe
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish, Meatless Main Dish, Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chicken broth, divided
5 to 6 cups fresh vegetables (broccoli florets, chopped red pepper, and thinly sliced carrot)--about 2 medium heads of broccoli, 1 red pepper and 2 to 3 carrots
3 green onions -- thinly sliced
1 tablespoon grated peeled gingerroot
3 cloves garlic -- minced
8 ounces linguini or fettucine
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
2 1/2 tablespoon rice wine vinegar
2 tablespoons honey
crushed red pepper, to taste

Bring a large pot of salted water to a boil to cook the pasta in.

Bring 1/4 cup broth to boil in a large skillet.

Add the broccoli, red pepper and carrots to the broth and bring back to a boil. Reduce heat, cover and simmer until the vegetables
are just crisp-tender, about 3-4 minutes.

Meanwhile cook the pasta al dente according to package directions.

While pasta and vegetables are cooking, combine the soy sauce, peanut butter, vinegar, honey, crushed red pepper and the remaining 1/4 cup broth in a 2 cup glass measuring cup. (At this point, I microwaved the sauce 30 sec. to a minute to melt the peanut butter and mix the sauce, but I'm not sure this was necessary--so use your best judgement.) Set aside.

Add the green onions, ginger and garlic to vegetables in skillet and stir. Let cook 1 to 2 minutes.

Stir sauce into the vegetables and bring to a simmer.

Add the pasta; toss to coat. Simmer a couple of minutes if needed to thicken the sauce and to let the pasta absorb some of the sauce.


Notes: I only used about 1/8 t. or so of crushed red pepper because I had to keep it mild for the kids. I usually just add a bit more to mine on the plate. Could add or sub. other fresh vegetables like mushrooms, snow peas, green beans, etc. I was thinking a squeeze of fresh lime juice might also be good in the sauce, too.

[Pony]

Originally posted by Canice
Sounds mighty tasty to me! Of course, I never met a "peanutty noodle" I didn't like!:o :p

Me too!

I made this tonight along w/ Won Ton Soup from 1/00 (pretty good!) and DH and I enjoyed it. It was quite filling! And we actually stuck to the serving size! I followed the recipe except I forgot the snow peas so I added another cup of broccoli. You could definitely change the vege's based on preference. We LOVE the finger-licking peanut sauce and this one was not as good but very worthy of a repeat. It was not as spicy as the finger-licking peanut sauce. Thanks for posting newcook!

Michelle

[Terrytx]

These are going on next weeks menu!:D

[greysangel]

Linda I'm going to try your version tonight...I even have a little pork I might sear and add in there. Did you MC this by any chance? Is it the same as the first posted? :D

TIA :D

J

[Linda in MO]

Originally posted by greysangel
Linda I'm going to try your version tonight...I even have a little pork I might sear and add in there. Did you MC this by any chance? Is it the same as the first posted? :D

TIA :D

J
No, I don't know the nutr. stats for this. I don't know how to use that feature in MC. Sorry! Hope it turns out well for you! And I do like fresh lime juice squeezed into this, if you have any limes.

[greysangel]

Linda - I made your recipe last night..very yummy :D Again, I haven't met a peanut recipe I didn't like, but this one was very good...I would tie it to the May recipe from last year. My all time fave is still the tweaked Cooks Illustrated :) Thanks for posting your revisions!

j

[Linda in MO]

Glad you enjoyed it Jeanne! :)

[newcook]

Jeanne did you try it with the ground pork? I want to try Linda's variation, it sounds great. With 1/2 pound of ground pork I got this in MC:

Per Serving (excluding unknown items): 511 Calories; 21g Fat (37.2% calories from fat); 23g Protein; 58g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 809mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates.

Daniele

[Kayaksoup]

Linda's recipe, pretty much as is, just altered the veg to broccoli for ease, translates to this:

Per Serving (excluding unknown items): 388 Calories; 10g Fat (21.5% calories from fat); 16g Protein; 63g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 802mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

[greysangel]

I used thin sliced pork chops I had..the pork chops were really fatty so I had to strip away the fat and then cut them into strips to use. But I also decreased the noodles and upped the veggies. Mine worked out to around 7 points a serving.

[Terrytx]

We had the Indonesian Coriander-Honey Chicken (grilled) and newcook's Asian Noodles in Satay Sauce for dinner last night and it was a huge hit! Thanks to both of you for you input. Both were pretty easy to do and complimented each other well.

[Wendy w]

Originally posted by Terrytx
We had the Indonesian Coriander-Honey Chicken (grilled) and newcook's Asian Noodles in Satay Sauce for dinner last night and it was a huge hit! Thanks to both of you for you input. Both were pretty easy to do and complimented each other well.

I made Linda's version of the noodles and the chicken last night and they are both wow recipes. The noodles had a lot of prep work (maybe it was just me cuz it was Friday night and I was tired/lazy)but worth it.


The grocery store didn't have boneless skinless thighs so I had to skin them myself and I kept them on the grill longer. I also subbed peanut butter for the peanuts and had to grind whole coriander seed. While making the marinade, I tasted it and was worried that despite the honey, it would be too bitter. The chicken came out perfect! I am really grateful for these boards as I overlooked this recipe when it came out.

[ssusan]

Daniele,
I made your recipe earlier in the week. It was delicious. Leftovers were great for lunch the next day as well. A new cook, perhaps, but you shared a keeper.

Thanks.

-Susan

[Linda in MO]

Originally posted by Wendy w
I made Linda's version of the noodles and the chicken last night and they are both wow recipes. The noodles had a lot of prep work (maybe it was just me cuz it was Friday night and I was tired/lazy)but worth it.

Thanks for the feedback, Wendy! :)