Start to Finish: 30 Minutes
Servings: 6 Servings
Ingredients:
SAUCE
1/2 cup vegetable or chicken broth, low sodium
1/3 cup SunButter Creamy
3 tablespoons teriyaki sauce
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
NOODLES
6 cups cooked spaghetti noodles
3/4 cup chopped green onion
1-1/2 cups grated carrots
1-1/2 cups broccoli florettes, chopped
1 cup snow peas
1/2 cup thinly sliced red cabbage
Directions:
In a large oven-safe bowl, combine all sauce ingredients, whisk until well blended; set aside.
Add cooked and drained noodles to sauce, mix to coat noodles. Cover bowl and place in warm oven.
Heat vegetable oil in large skillet. Stir fry green onion, carrots, broccoli, snow peas, and red cabbage for 2 minutes or until slightly tender.
Remove noodles from oven and add stir fried vegetables. Toss to evenly coat vegetables and noodles with sauce.
TIP: Refrigerate any leftovers. To make the mixture creamy again, add a spoonful or two of boiling water, and toss.
This recipes was sourced from sunbutter.com
