Sweet Chili-Lime Noodles With Vegetables

Total Time
22mins
Prep 20 mins
Cook 2 mins

Found in Southern Living magazine and it looked easy, simple and delishes for a warm or trying day. Prep time is the longest and cooking time is just for microwaving the vegies til tender (noodles are not included in time).

Ingredients Nutrition

  • 1 cup cooked whole grain spaghetti (2 oz. uncooked)
  • 2 cups shredded bok choy or 2 cups coleslaw mix
  • 14 cup grated carrot
  • 14 cup fresh snow pea
  • Sweet Chili-Lime Sauce

  • 2 tablespoons bottled sweet chili sauce
  • 2 teaspoons lime juice
  • 12 teaspoon fresh grated ginger
  • 14 teaspoon minced garlic

Directions

  1. For the Salad Ingredients:.
  2. Place all ingredients in a medium-sized microwave-save plastic container. Cover with lid, and shake to combine.
  3. Lift one corner of lid to allow steam to escape. Microwave at HIGH 2 minutes or until vegetables are tender.
  4. For Sweet Chili-Lime Sauce:.
  5. Stir above ingredients together until well blended. Pour on salad/noodle mixture and mix.
Most Helpful

This was fantastic, colorful, easy and very adaptable. We don't use a microwave and I only lightly steamed the snow peas with the remaining veggies left raw. The vegetables were placed on a platter in a colorful display: Russian kale cut into ribbons to sub for baby bok choy; added fresh organic cilantro. I also lightly fried two eggs in a small amount of toasted sesame oil to add protein to this recipe for a complete meal. Served over Organic Planet's udon noodles. Next time I'll try diced or cubed tofu, tempeh or chicken for the protein. We liked the sauce although I skipped the garlic because the sweet chili sauce already contains it. Will make again soon! Thanks for posting!

COOKGIRl April 04, 2011