Green Noodle Bowl

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By: Chocolate & Carrots

Course: Main Dish

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes

Makes 6 Servings


Ingredients

  • 1 box Dreamfields Spaghetti

  • 1 pound green peas fresh or frozen

  • 1 pound edamame shelled

  • 1 tablespoon olive oil

  • 3/4 pound sugar snap peas

  • 1 head baby bok choy rinsed and separated

  • 1 onion thinly sliced

  • 2 tablespoons soy sauce

  • 2 tablespoons maple syrup

  • 1 inch fresh ginger peeled

  • 2 cloves garlic peeled

  • dash crushed red pepper flakes

  • mung bean sprouts (optional)

  • sriracha sauce (optional)


Directions

  1. Prepare pasta according to package directions, adding green peas and edamame during last 5 minutes of cooking. Reserve 1/2 cup cooking liquid before draining. Return pasta and vegetables to pan; set aside.

  2. Meanwhile, heat olive oil in large skillet over medium heat. Cook sugar snap peas, baby bok choy and onion 3 to 5 minutes or until crisp-tender, stirring frequently. Remove from heat.

  3. For sauce, place soy sauce, syrup, ginger, garlic and red pepper flakes in food processor or blender; add reserved pasta cooking liquid and process until combined.

  4. Add sauce and sautéed vegetables to pasta; toss to combine. Garnish each serving with bean sprouts and Sriracha, if desired.


Nutritional Information

  • 460 Calories

  • 7 g Fat

  • 79 g Carbohydrates

  • 24 g Protein

  • 1 g Saturated Fat

  • 0 mg Cholesterol

  • 310 mg Sodium

  • 17 g Dietary Fiber

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