Asian Noodle Bowl With Spicy Almond Sauce
Almond sauce provides a fresh twist on an Asian-inspired noodle dish. The toasted almond garnish adds extra crunch—and extra nutrients—to the meal
1/4 cup (50 mL) sliced almonds
3/4 pound (340 g) whole-wheat spaghetti
1/2 head broccoli (about 3/4 pound, 340 g), tops cut into flowerets, stems peeled and sliced thinly
2 cups (500 mL, about 4 ounces) of snow peas, trimmed
1 red bell pepper, cut into 1 inch pieces
1/2 cup (250 mL) of unsalted almond butter
1/4 cup (120 mL) of reduced sodium soy sauce
3 Tbsp (45 mL) fresh lime juice
2 Tbsp (30 mL) of brown sugar
1 Tbsp (15 mL) chili-garlic sauce
1 scallion, green part only (about 3 tablespoons, 45 mL)
Active Time: 18 minutes
Total time: 20 minutes
Bring a large pot of water to a boil. Toast the almonds in a dry skillet over medum heat, stirring frequently, until they are golden, about 3 minutes.
Cook the pasta according to the directions on the package. Three minutes before the pasta is ready, add the broccoli to the pasta pot. One minute before it is ready, add the snow peas and red peppers to the pot.
While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and 3 Tbsp of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens. Makes 6 servings.
Per serving, 1 1/2 cups (375 mL):
Total fat: 16 g
Saturated fat: 1.5 g
Monounsaturated fat: 10 g
Polyunsaturated fat: 4 g
Protein: 15 g
Fibre: 17 g
Cholesterol: 85 mg
Sodium: 460 mg
Calcium: 135 mg
Magnesium: 181 mg
Potassium: 626 mg