The perfect melding of robust Asian flavors – ginger, soy and garlic – with a smooth, rich almond butter base, makes for a great lunchtime entrée or dinner side dish.
- Serves 4-6
- 8 oz pkg. Linguine noodles
- 1 cup Vegetable broth
- 1 Tbsp. Vegetable oil. divided
- 3-4 Tbsp. Soy sauce (to taste)
- 2 tsp. Fresh ginger. grated
- 1 Tbsp. Rice vinegar
- 3 Garlic cloves. chopped or pressed
- 1/4 tsp. Red chili flakes (to taste)
- 1/2 cup MaraNatha No Stir Almond Butter, Creamy or Crunchy
- 1 Red bell pepper. sliced
- 1 cup Snow peas or sugar snap peas*
- 1 cup Packaged shredded carrots
Cook noodles as directed. Drain and set aside.
In a saucepan heat 1 teaspoon oil. Sauté ginger and garlic for 30 seconds. Add almond butter, vegetable broth, soy sauce, rice vinegar, and chili flakes. Whisk together until smooth. On medium high heat bring to a slight boil, and then reduce heat to low and simmer for 7 minutes.
While sauce is simmering, heat the 2 remaining teaspoons of vegetable oil in a large sauté pan or wok until hot. Add bell peppers and snow peas and stir fry on high heat until tender, about 3-5 minutes. Add carrots and fry for 1 minute. Remove from heat, add noodles and sauce to vegetables and toss until well coated.
Optional: For a quick and easy variation, stir fry sliced chicken until cooked through, then add a packaged stir fry vegetable blend from your grocer’s fresh or freezer section instead of the red bell pepper, snow peas and carrots. Heat according to package directions.
*Sugar snap peas have strings that must be removed before eating. Pinch the very tip of the pea, taking hold of the string. Pull the string up the straightest side toward the stem end. Pinch off the stem end and continue pulling down the other side until all of the string is removed.
Note: Some packaged sugar snap peas are sold with strings already removed.