Ingredients

  • 8 oz. angel hair pasta
  • 1 Tbsp. sesame oil
  • 2 cups chopped bok choy, green and white parts
  • 2 cups chopped Napa cabbage
  • 5 oz. Grimmway Farms Shredded Carrots
  • 3 scallions, diced
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • 1 tsp. rice wine vinegar
  • 2 Tbsp. diced cilantro, for garnish
  • 1/4 cup creamy peanut butter
  • 2 Tbsp. sesame oil
  • 2 Tbsp. hot sauce
  • 1 tsp. rice wine vinegar
  • 1/4 cup half and half
  • 1/2 tsp. sesame seeds
  • 1/2 tsp. hot chili flakes

Directions

Bring a large pot of water to boil and cook the pasta.
Meanwhile, in a skillet, heat the sesame oil over medium heat. Toss in the bok choy, Napa cabbage, carrots, scallions, salt, ginger and rice wine vinegar. Sauté, tossing frequently until the vegetables are slightly wilted, about 5 minutes. Set aside.

Make the peanut sauce by combining all the ingredients in a small sauce pot and stir until well combined.

To assemble the dish, toss the cooked pasta in a large mixing bowl with the sautéed vegetables. Add the peanut sauce and toss well until combined. Serve either warm or refrigerate and serve chilled. Garnish each serving with chopped cilantro.

Nutrition Information: 297 calories; 14 g total fat; 3 g saturated fat; 0 g trans fat; 6 monounsaturated fat; 6 g polyunsaturated fat; 4 mg cholesterol; 608 mg sodium; 35 g carbohydrate; 3 g fiber; 9 g protein

< Previous Page   |    Next Page >