Broccoli Noodle Salad with Asian Peanut Citrus Sauce
Ingredients
- 1 lb. thin spaghetti
- 1/2 C. JIF® Creamy Peanut Butter
- 1/2 C. orange juice
- 1/2 C. lemon juice
- 1/2 C. soy sauce
- 1 Tbs. granulated sugar
- 1/2 C. CRISCO® Canola Oil
- 1 C. chopped onion
- 1/2 C. chopped red, yellow or green bell pepper, or any combination of bell peppers
- 2 Tbs. minced garlic
- 1 lb. broccoli florets
Directions
Cook the spaghetti, drain well, put in a large bowl and toss with a little oil. Set aside. Asian Citrus Peanut Sauce Combine the JIF® peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl. Whisk until very well blended. In a large, deep-sided skillet, heat 1/2 C. CRISCO® Canola Oil over medium heat. Add the chopped pepper, chopped onion, and minced garlic, cook about 1 minute. Add the broccoli florets and stir, add the Asian Citrus Peanut Sauce, and stir. Continue to cook stirring often, until the broccoli is cooked to your liking. Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated about 2 days.
Yield: 6 servings
