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2 tablespoons low-sodium tamari
1/2 tablespoon rice vinegar
1/2 cup low-sodium chicken broth
2 tablespoons low-fat peanut butter
1 teaspoon honey
1 teaspoon Tabasco sauce, or to taste
1 tablespoon sesame oil
1 tablespoon chopped garlic
1 tablespoon freshly grated ginger root
1 cup sliced red pepper
2 cups snow peas
4 ounces udon noodles, cooked and drained
1. In a mixing bowl, whisk the tamari, vinegar, chicken broth, peanut butter, honey and Tabasco sauce together. Add the noodles, toss them with the tamari mixture and set aside.
2. In a nonstick skillet, heat the sesame oil over medium heat. Add the red pepper and snow peas and cook for 2 minutes. Add the garlic and ginger and cook for 1 minute.
3. Divide the noodles among 4 bowls and garnish each bowl with a heaping spoonful of the vegetable mixture.
Serving Size: 1 1/2 cups
Number of Servings: 4
|Fat||7 g||Fiber||4 g|
|Protein||8 g||Saturated Fat||1 g|
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