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Broccoli Noodle Salad with Asian Peanut Citrus Sauce

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    Source: jif.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, H, C, D, E
    MineralsChromium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 (16 oz.) package uncooked whole grain spaghetti

    2. 1/4 cup Crisco® Pure Canola Oil , plus

    3. 1 tablespoon

    4. 1/2 cup Jif® Omega-

    5. 3 Creamy Peanut Butter

    6. Or 1/2 cup Jif® Creamy Peanut Butter

    7. 1/3 cup orange juice

    8. 3 tablespoons lemon juice

    9. 1/2 cup soy sauce

    10. 2 tablespoons sugar

    11. 1 cup sliced green onions

    12. 1/2 cup chopped red bell pepper

    13. 3 tablespoons minced garlic

    14. 1 small jalapeno pepper, seeds and ribs removed, minced

    15. 2 cups broccoli florets, split if large

    Instructions Jump to Ingredients ↑

    1. COOK pasta in salted water, according to package directions; drain well. Place in large bowl and toss with 1 tablespoon canola oil. Set aside.

    2. WHISK peanut butter, orange juice, lemon juice, soy sauce and sugar in medium bowl until blended.

    3. HEAT 1/4 cup oil in a large, deep skillet over medium high heat. Add onion, peppers, garlic, jalapeno pepper and broccoli, cooking and stirring about 3-5 minutes, until broccoli is crisp-tender. Add pasta and citrus sauce, tossing until well combined. Serve at room temperature.

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