To make dinner quickly when I return home from work, it helps if I've made the individual parts of a recipe in the morning. I boil the noodles, prepare the veggies, and mix up the sauce. It all goes into the fridge. Later, it ends up in my trusty nonstick skillet and onto our plates so dinner is ready in no time.
This recipe is rather flexible. Whatever vegetables you have on hand can go into the mix. Spice is up as much as you like - and start slurping!
8 ounces brown rice spaghetti noodles
1/3 cup chopped green onions
1 carrot, finely grated
2 cups any other vegetables, chopped (I used baby bok choy and Swiss chard)
1 teaspoon freshly grated ginger
1/3 cup chopped fresh cilantro
2 tablespoons chunky peanut butter
1 tablespoon hot sauce, or to taste (I used Tapatio)
1 tablespoon reduced sodium soy sauce
1 teaspoon brown sugar
1 (13-ounce) can light coconut milk
Salt to taste, optional
Cook noodles according to package directions; drain and set aside. Meanwhile, coat large nonstick skillet with nonstick spray. Heat to medium and add green onions, carrot, other vegetables, and ginger. Cook until vegetables are soft. Stir in cilantro.
In small bowl, whisk together peanut butter, hot sauce, soy sauce, and brown sugar. Add coconut milk and whisk until fully combined.
Place noodles in skillet with vegetables and add sauce. Toss together and cook until heated through. Taste to see if salt is desired. Makes 4 servings, 9 points plus for Weight Watchers or 378 calories each.