Asian noodles with summer vegetables - Detailed recipes with photos.

To prepare this noodle, take whole grain spaghetti, they not only look “Asian”, but also fill the dish with healthy dietary fiber and a light nutty flavor. And really the Asian flavor of noodles will give an amazing cashew paste sauce (or peanut butter) mixed with rice vinegar, spicy sauce siracha, shallots, ginger and fragrant cilantro. Stir the noodles with sauce, blanched and fresh summer vegetables, among which bok choy, sugar peas, bell peppers and radishes and enjoy it juiciness and exotic piquant taste. Nutrition value of one servings: (total 4) Calories 504, total fat 12 g, saturated fat g., proteins 17 g., carbohydrates 83 g., fiber g., cholesterol mg., натрий мг., сахар г. AT ремя: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

340 gr whole grain spaghetti
340 gr chopped and broken sugar peas in half
3 heads of shallow bok choy, cut and coarsely chopped
1/3 Art. peanut butter or cashew butter
3 tbsp. l rice vinegar
1 tbsp. l siracha sauce (Asian chili sauce) + extra for filing
4 feathers of green onion, coarsely chopped
1 cm. Ginger root, peeled and chopped
0.5 tbsp. fresh cilantro leaves
1 small red, yellow or orange bell pepper, diced
8 radishes, diced

Recipes with similar ingredients: spaghetti pasta, sugar peas in pods, bok choy cabbage, peanut paste, cashew paste, rice vinegar, sriracha sauce, green onion, ginger root, cilantro, sweet pepper, radish

Recipe preparation:

In a large saucepan, bring salted water to a boil. Add spaghetti and cook as recommended on packaging, adding peas and bok choy 2 minutes before cooked pasta. Cast separately 0.5 tbsp. spaghetti water, rest drain. Transfer pasta and vegetables into a large bowl.
Meanwhile, in a food processor, mix the cashew paste, 2 at a time Art. l water and rice vinegar, siraca sauce, shallots, ginger, 1/4 Art. cilantro and 0.5 tsp beat salt until smooth. Вmedium bowl mix bell peppers and radishes with the remaining 1/4 Art. cilantro and 1 tbsp. l rice vinegar.
Add the sauce to the pasta mixture and pour enough the amount of delayed cooking liquid to make the sauce more liquid; mix to coat with sauce. Lay on plates and put in each serving diced vegetables and some siraca sauce.