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Peanut Noodles With Mango And Watercress

Serves 8
1/4 cup peanut butter
1/4 cup low sodium soy sauce
2 tablespoons sugar
1/4 cup sesame oil
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
1/4 cup plus 2 tablespoons low-sodium chicken broth, or water
1 tablespoon chopped fresh ginger
2 cloves garlic, peeled and coarsely chopped
Freshly ground black pepper, to taste

1 pound linguine, cooked and cooled
2 cups small watercress, sprigs (1 bunch)
1 mango, pitted and diced
1/2 cup chopped scallions
1/4 cup chopped fresh mint, optional
1/4 cup chopped peanuts

Put all the sauce ingredients into the food processor or blender. Process until smooth.

Put the cooked 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.

Nutritional Information
400 calories; 15 g total fat; 3 g saturated fat; 310 mg sodium; 57 g carbohydrates; 5 g dietary fiber; 13 g protein; 16 mcg DFE (folate).