Peanut Noodles with Mango and Watercress
Courtesy of Wheat Foods Council 8 Servings • 10 Min. Prep Time • 14 Min. Cook Time| Ingredients |
|---|
| Sauce |
| 1/4 c. peanut butter |
| 1/4 c. low sodium soy sauce |
| 2 Tbsp. sugar |
| 1/4 c. sesame oil |
| 2 Tbsp. Worcestershire sauce |
| 2 Tbsp. lime juice |
| 1/4 c. plus 2 Tbsp. low sodium chicken broth, or water |
| 1 Tbsp. chopped fresh ginger |
| 2 cloves garlic, peeled and coarsely chopped |
| freshly ground black pepper, to taste |
|
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| Linguine |
| 1 lb. linguine, cooked and cooled |
| 2 c. small watercress sprigs (1 bunch) |
| 1 mango, pitted and diced |
| 1/2 c. chopped scallions |
| 1/4 c. chopped fresh mint, optional |
| 1/4 c. chopped peanuts |
Directions:
1. Put all the sauce ingredients Into the food processor or blender. Process until smooth.
2. Put the linguine, watercress, mango, scallions and mint into a large bowl. Add the sauce and toss until the linguine is well coated. Sprinkle with peanuts and serve.
Nutrition:
Calories: 400; Total Fat: 15g; Saturated Fat: 3g; Total Carbs: 57g; Fiber: 5g; Protein: 13g; Sodium: 310mg;