Asian Noodles in Peanut Sauce
With Mazola® Corn Oil
SERVING SIZE
5 Servings
TOTAL TIME
30 Minutes
SKILL LEVEL
Beginner
Ingredients:
- 2 tablespoons Mazola® Corn 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
Instructions:
- 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.
