Courtesy of CanolaInfo
10Servings•10 Min.Prep Time•12 Min.Cook Time•
原料：
- 1/2 lb. whole-grain linguine (250 mL)
- 1/2 c. chunky-style peanut butter (125 mL)
- 1 Tbsp. canola oil (15 mL)
- 2 Tbsp. sodium-reduced soy sauce (30 mL)
- 1 Tbsp. fresh ginger root (15 mL)
- 1/8 tsp. cayenne pepper (.5 mL)
- 2 cloves garlic, crushed
- 1/4-1/2 c. sodium-reduced chicken stock, warmed (60-125 mL)
- 1 medium red pepper, diced into 1 cm pieces
- 1 c. diced, cooked pork or chicken (250 mL)
- 3 green onions or scallions, thinly sliced on the diagonal
- sesame seeds for garnish
说明：
- To prepare noodles, bring 8 c. (2 L) of water to a boil in a large pot set over high heat. Stir in noodles and cook until al dente-slightly firm to the bite.
- Drain the noodles in a colander under cold running water. Transfer the noodles to a medium-sized bowl and reserve until ready to use.
- To make sauce: Combine peanut butter and canola oil; blend well. Whisk in the soy sauce, gingerroot, cayenne pepper, garlic and stock. Pour sauce over noodles.
- Add red pepper and meat. Toss. Sprinkle with green onions and sesame seeds. Serve cold or at room temperature.
- Recipe courtesy of CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 220 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 10mg |
| Total Carbs | 24g |
| Fiber | 4g |
| Protein | 13g |
| Sodium | 240mg |