When you crave takeout but don’t want to load up on saturated fat and sodium, try this quick and crunchy meatless meal-in-one.
Serving Size: 1 ½ cups per serving
- 4 oz. dried, multigrain vermicelli or spaghetti
- 2 tsp. curry powder
- 2 Tbsp. sugar
- 2 Tbsp. low-sodium soy sauce (lowest sodium available)
- 2 Tbsp. balsamic vinegar
- 1 tsp. cornstarch
- 1/4 tsp. crushed red pepper flakes
- 1/3 cup fresh orange juice
- 2 tsp. grated orange zest
- 1 tsp. canola oil or 1 tsp corn oil
- 1/2 cup thinly sliced onion
- 2 cups broccoli florets (about 5 ounces), cut into bite-size pieces
- 1 cup thinly sliced cabbage
- 1 cup chopped carrots (cut into matchstick-size strips)
- 1/2 cup unsalted, unoiled peanuts (dry-roasted)
- Prepare the pasta using the package directions, omitting the salt and oil and adding the curry powder. Drain well in a colander.
- Meanwhile, in a small saucepan, combine the sugar, soy sauce, balsamic vinegar, cornstarch, red pepper flakes, and orange juice, stirring until the cornstarch is completely dissolved. Bring to a boil over medium-high heat and boil for 1 minute. Remove from the heat. Stir in the orange zest. Set aside.
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 1 minute. Stir in the broccoli, cabbage, and carrots. Cook for 4 minutes, or until just tender-crisp, stirring frequently.
- Transfer the pasta to a serving platter. Top with the broccoli mixture. Pour the sauce over all. Sprinkle with the peanuts.
Source: American Heart Association, heart.org
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