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Asian Peanut Noodles

A very easy, colourful and light meal that can come together in no time with a little organization. Crunchy peanut butter is the key ingredient making this a very kid friendly meal as well. Double to serve a crowd.

Sauce:

2 tbsp (25 mL) light soy sauce

2 tbsp (25 mL) maple syrup or honey or brown sugar

juice of 1 lime (about 2 tbsp/25 mL)

1 tbsp (15 mL) finely chopped ginger

2 cloves garlic, minced

1/4 cup (50 mL) ketchup or hoisin sauce or oyster sauce

1 cup (250 mL) low sodium chicken broth

2 tbsp (25 mL) crunchy peanut butter

Pasta:

1 lb. (454g) spaghetti noodles

1-1/2 cups (375 mL) broccoli florets or asparagus pieces

1-1/2 cups (375 mL) carrots

1- 1/2 cups (375 mL) red pepper slices

1/4 cup (50 mL) thinly sliced red onion

juice of 1 lime (about 2 tbsp/25 mL)

1/4 cup (50 mL) chopped cilantro

Bring pasta water to boil in large pot, add spaghetti noodles, cook 5 minutes, add broccoli & carrots for the last 4-1/2 minutes of cooking, drain and turn out into large wide-mouthed serving dish.

Meanwhile, in medium saucepan over medium high heat , combine soy sauce, maple syrup, lime juice, ginger, garlic, ketchup, chicken broth: bring to a boil, simmer 15 minutes. Whisk in peanut butter until smooth, pour over pasta and vegetables. Add red peppers and red onion; toss and sprinkle with cilantro Serve hot, cold or room temperature. Note: if sauce seems thick, extend with more chicken broth.

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