Thai Peanut Noodles

Jim Bathie
Supplying half your daily requirement for fiber, lots of appetite-suppressing protein, and some Resistant Starch and MUFAs, this quick-and-simple Asian-themed dish is just as slimming as it is satisfying.

Resistant Starch: 2g

4 servings (serving size: 2 1/2 cups)


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8 ounces uncooked whole-wheat linguine
2 cups broccoli florets
1 cup shelled frozen edamame
1/2 cup peanut satay sauce (such as Thai Kitchen)
2 cups bean sprouts
1 large carrot, peeled and shredded
1/2 red bell pepper, cut into thin slices
1/4 cup lightly salted, dry-roasted peanuts, chopped
Fresh lime wedges


Prep: 15 Minutes
Cook: 15 Minutes
Total: 30 Minutes

1. Cook pasta according to package directions, omitting salt and fat. During the last minute of cooking, add broccoli and edamame. Drain well, and transfer to a large bowl.

2. Add satay sauce to pasta mixture, and toss to coat. Add bean sprouts, carrot, and bell pepper; toss until thoroughly combined. Divide pasta mixture evenly among 4 serving plates; top each serving with 1 tablespoon chopped peanuts. Serve with lime wedges.

Created date

March 2011

Nutritional Information

Calories 410
Fat 13 g
Satfat 2 g
Monofat 2 g
Polyfat 2 g
Protein 21 g
Carbohydrate 61 g
Fiber 14 g
Cholesterol 0.0 mg
Sodium 610 mg