Broccoli Noodle Salad with Asian Peanut Citrus Sauce
Ingredients:
1 pound dry noodles or pasta
1/2 cup Crisco® Pure Canola Oil, plus 1 tablespoon
1/2 cup Jif® Creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon sugar
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination
1 to 2 tablespoons minced garlic
1 pound broccoli florets
1 pound dry noodles or pasta
1/2 cup Crisco® Pure Canola Oil, plus 1 tablespoon
1/2 cup Jif® Creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon sugar
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination
1 to 2 tablespoons minced garlic
1 pound broccoli florets
Directions:
1. COOK noodles or pasta according to package directions; drain well. Put in a large bowl and toss with 1 tablespoon canola oil. Set aside.
2. WHISK peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl until blended.
3. HEAT 1/2 cup oil in a large, deep skillet over medium heat. Add onion, peppers, garlic and broccoli, cooking until broccoli is crisp-tender. Add pasta and citrus sauce, tossing until well combined. Serve at room temperature.
1. COOK noodles or pasta according to package directions; drain well. Put in a large bowl and toss with 1 tablespoon canola oil. Set aside.
2. WHISK peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl until blended.
3. HEAT 1/2 cup oil in a large, deep skillet over medium heat. Add onion, peppers, garlic and broccoli, cooking until broccoli is crisp-tender. Add pasta and citrus sauce, tossing until well combined. Serve at room temperature.
Yield: 4 to 6 Servings
