Ingredients
Equipment
Method
- Place 2 ½ teaspoons grated lime peel, ¼ cup lime juice, 2 tablespoons low-sodium soy sauce, 2 teaspoons water, 1 teaspoon sesame oil, ⅓ cup creamy peanut butter, 2 ½ teaspoons fresh minced ginger root, 2 cloves minced garlic, ¼ teaspoon salt, and ¼ teaspoon pepper into a food processor. Blend until smooth and creamy and set aside.
- Cook 8 ounces whole wheat linguine, according to the package directions. Add 2 cups fresh broccoli florets in the last 5 minutes of the noodle cooking time. Drain the noodles and broccoli and set aside.
- Place the cooked linguine and broccoli into a large bowl. Add ½ cup shredded carrots and 1 small julienned red pepper. Add the peanut sauce and toss to combine. Garnish with 2 chopped green onions.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
- Tip 2: You can freeze this dish in a freezer-safe container for up to a month.
- Tip 3: These noodles pair beautifully with a light salad or grilled vegetables.
- Tip 4: Feel free to add proteins like tofu or shrimp for a heartier meal.
- Tip 5: A sprinkle of sesame seeds on top adds visual appeal and flavor.