Chili-lime Al­mond But­ter noo­dles

Austin American-Statesman - - AUSTIN360BETS -

1⁄2 cup smooth al­mond but­ter 2 Tbsp. lime juice 2 Tbsp. re­duced-sodium soy sauce 1 Tbsp. honey 1 Tbsp. rice vine­gar 2 tsp. chili-gar­lic sauce, or to taste 1 tsp. minced fresh gin­ger 8 oz. whole-wheat fet­tuc­cine 12-oz. bag fresh veg­etable stir­fry blend, such as car­rots, broccoli, snow peas

Bring a large pot of lightly salted wa­ter to a boil. In a large bowl, whisk to­gether al­mond but­ter, lime juice, soy sauce, honey, vine­gar, chili-gar­lic sauce and gin­ger. Cook pasta in boil­ing wa­ter un­til not quite ten­der, about 1 1⁄ min­utes less 2 than spec­i­fied by the pack­age di­rec­tions. Add veg­eta­bles and cook un­til pasta and veg­eta­bles are just ten­der, about an­other 1 1⁄2 min­utes. Drain pasta and veg­eta­bles, re­serv­ing 1⁄3 cup of the cook­ing wa­ter, and rinse with cool wa­ter. Stir the re­served cook­ing liq­uid into the al­mond sauce, then add pasta and veg­eta­bles. Toss well to coat. Serve at room tem­per­a­ture or chilled. Serves 6.

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