Happy hump day! Although it doesn’t feel like summer here in LA (hooray for June gloom), I’m still embracing seasonal ingredients, dishes and drinks.
After years of making this Chinese chicken pasta, I never thought I’d find a recipe that could compare. But I’ve got to say, this recipe definitely poses some tough competition–and it’s much healthier!
1 cup canned chicken broth
4 tbsp. reduced-fat creamy peanut butter
2 tbsp. dark brown sugar
2 tbsp. low-sodium soy sauce
2 tbsp. fresh lime juice
1 tsp. salt, for cooking pasta
1-2 tsp. olive oil
2 red bell peppers, sliced in thin, lengthwise pieces
3 carrots, peeled and sliced in thin, lengthwise pieces
3 zucchini, sliced in thin, lengthwise pieces
1 pasilla pepper, seeded and sliced in thin, lengthwise pieces
1 bag (8 oz.) Haricot vert green beans
8 small scallions, finely diced
1 bag (8 oz.) uncooked Shirakiku soba noodles
2 tsp. sesame oil
1-2 tsp. crystallized ginger, finely diced
2 cloves garlic, minced
Sesame seeds, for topping
In a medium-size bowl, whisk together broth, peanut butter, sugar, soy sauce and lime juice; set aside.
Bring a large pot of salted water to a boil. Add noodles and cook until tender, about 3-4 minutes. Drain well.
Heat a large wok over medium high heat, then add olive oil. Add red pepper, carrots, zucchini, pasilla pepper, garlic and ginger. Cook vegetables until slightly tender, about 5-7 minutes, stirring occasionally. Add green beans and cook vegetables another 2-3 minutes.
While vegetables are cooking, transfer peanut sauce to a medium saucepan and bring to a boil. Cook until sauce thickens slightly, about 2-3 minutes. Remove from heat.
Add strained soba noodles to vegetables in the wok. Drizzle sesame oil over noodles, then add peanut sauce; stir well. Top noodles with sesame seeds. Serve hot, warm or cold.
Sauce recipe (doubled) from Weight Watchers.