Beat the Heat: Peanut Noodles with Mango and Watercress
It's the “dog days” of August so beat the heat with an easy dinner that’s long on taste and short on preparation time. Look no further than Peanut Noodles with Mango and Watercress. A sophisticated blend of flavors and textures, this recipe tops the taste chart. It also makes a beautiful presentation whether your plans call for an elegant dinner for two, a summer picnic, or simply impressing your family.
Sauce ingredients are quickly whipped together in a food processor or blender. Cook the pasta while chopping the remaining ingredients, then simply toss together for a meal with maximum impact. Serve with some crusty bread – so cool, it’s hot! To take advantage of summer’s bounty, substitute two ripe medium peaches for the mango.
PEANUT NOODLES WITH MANGO AND WATERCRESS
¼ cup peanut butter
¼ cup low sodium soy sauce
2 tablespoons sugar
¼ cup sesame oil
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
¼ cup plus 2 tablespoons low-sodium chicken broth, or water
1 tablespoon chopped fresh ginger
2 cloves garlic, peeled and coarsely chopped
Freshly ground black pepper, to taste
1 pound linguine, cooked and cooled
2 cups small watercress, sprigs (1 bunch)
1 mango, pitted and diced
1/2 cup chopped scallions
¼ cup chopped fresh mint, optional
¼ cup chopped peanuts
Put all the sauce ingredients into the food processor or blender. Process until smooth.
Put the cooked linguine, watercress, mango, scallions and mint into a large bowl. Add the sauce and toss until the linguine is well coated. Sprinkle with peanuts and serve.
Approximate nutritional value per serving:
400 calories; 15 g total fat; 3 g saturated fat; 310 mg sodium; 57 g carbohydrates; 5 g dietary fiber; 13 g protein; 16 mcg DFE (folate).