This is an vegetarian low fat pasta recipe (if you don't add any "meaty" extra ingredients to it).
The original Asian Noodles in Satay Sauce recipe is normally prepared using Udon noodles, but in this version I use fettuccine, which is easier to find in some places.
This is a very filling meal, ideal for a nice family dinner. You may combine it with a salad, but in my experience you can eat this Asian pasta recipe on its own, and you won't need any extra fillers.
180 g (6 oz) Fettuccine
1 cup of sliced carrots
1 cup of broccoli florets
1 cup of sliced mushrooms
1 cup of halved snow peas
half a cup of minced scallions (or spring onions and chives)
1 Tbsp minced ginger
2 tsps minced garlic
1/4 cup crunchy peanut butter
3 Tbsp low sodium soy sauce
1/4 cup of fresh lime juice
1 Tbsp honey
1 cup of diced cupsicums (red and yellow bell peppers would be nice, for color)
This is what you do:
Boil the fettuccine for about 10 minutes in a large pot with boiling water. Then drain the liquid and set the pasta aside.
In a nonstick frying pan, put 1/4 cup of water and bring to the boil. Add the vegies (carrots, mushrooms, broccoli), and continue boiling for a minute or so. Then, simmer and cover for 4 minutes (till the veggies go tender).
Add the scallions, ginger, garlic and continue cooking for another 2 minutes.
Now, let's make the satay sauce.... mmmm
In a small bowl, mix the peanut butter, soy sauce, the lime juice, honey and 1/4 cup of water. The peanut butter won't mix well, but you pour the mix anyway on the veggies, and mix well.
Now it is time to mix the veggies with the pasta. Put the veggies in the big pot where the Fettuccine is, and mix them well under low heat.
Add the capsicums (peppers), and cook for another minute.
Tip: If you find this dish too "tangy" because of the lime juice, you may want to add a tablespoon of low fat grated Parmesan cheese.
If you drink, you may combine this with a nice glass of white wine in summer. Chardonney wine would be best.
Source: Weight Watchers New 365 Day Menu Cookbook