|3/4 pkg (375 g)||CATELLI SMART® Spaghettini|
|1/3 cup (75 mL)||natural peanut butter|
|3 tbsp (45 mL) each||lime juice and sodium-reduced soy sauce|
|2 tbsp (30 mL)||brown sugar|
|2 tsp ( 10 mL ) each||minced fresh garlic and ginger|
|1 tsp (5 mL)||toasted sesame oil|
|4 tsp (20 mL)||canola oil, divided|
|500 g (1 carton)||low-fat liquid egg substitute|
|500 g (1 lb)||frozen Japanese-style mixed vegetables|
|3 tbsp (45 mL)||chopped fresh coriander leaves (optional)|
|2 tbsp (30 mL)||chopped, dry roasted peanuts (optional)|
Cook spaghettini according to package direction. (Measure out and reserve 250 mL (1 cup) pasta water before draining.) Whisk cooking water with peanut butter, lime juice, soy sauce, brown sugar, garlic, ginger and sesame oil; set aside.
Heat 5 mL (1 tsp) oil in a large, non-stick skillet set over medium heat. Pour egg into skillet and cook for 5 to 7 minutes or until set. Slide omelet onto a plate and cool slightly. Cut into thin ribbons; reserve.
Add remaining oil and the vegetables to the skillet; stir-fry for 5 minutes or until tender. Stir in peanut butter mixture; bring to a simmer. Add the cooked spaghettini and egg; toss until hot and well combined. Sprinkle with coriander and peanuts (if using). Serve immediately.
Try our Spaghettini Veggit Stir-Fry tonight! This delicious recipe is packed with the goodness vegetables and an abundance of flavor sure to please anyone!
|Tip||Replace the liquid egg substitute with 6 beaten eggs.|