Skinny Chinese Spaghetti with Meat Sauce (Dan Dan Noodles)
Ingredients
- 6 ounces dry whole grain angel hair spaghetti or whole grain spaghetti
- 1 (8 oz.) can pineapple chunks (in 100% pineapple juice) undrained
- ⅓ cup plus 1 tablespoon rice vinegar
- 5 tablespoons chunky peanut butter or creamy, see shopping tip
- 3 tablespoons reduced-sodium soy sauce
- 3-4 tablespoons water
- ¼ teaspoon red pepper flakes, to taste
- Cooking spray
- 1 teaspoons olive oil or other vegetable oil
- 1 cup red bell pepper, diced
- 1 cup scallions, sliced
- 2 tablespoon ginger, from a jar, see shopping tip
- 1 tablespoon fresh garlic, minced
- 12 ounces ground turkey breast (½ package 99% fat-free turkey breast)
Instructions
- Cook spaghetti until al dente (tender cooked). Drain and set aside.
- Cut pineapple chunks in half and set aside. Save ⅓ cup plus 1 tablespoon pineapple juice from can for peanut sauce. Toss the rest of the juice.
- To make peanut sauce: In a small bowl, whisk together ⅓ cup plus 1 tablespoon pineapple juice, rice vinegar, peanut butter, soy sauce, water and red pepper flakes. Set aside.
- Coat a large nonstick pan with cooking spray. Add oil, red bell peppers, scallions, ginger, garlic and ground turkey. Cook over medium-high heat, for about 5-6 minutes to brown the turkey. Be sure to stir often, breaking up turkey into small pieces, while browning. Cook until turkey is browned.
- Stir in pineapple chunks and peanut sauce. Simmer, stirring often until sauce thickens, about 2 minutes. Taste the sauce, if you like it spicier, stir in a bit more red pepper flakes.
- Leftover sauce will keep in refrigerator for a few days. The sauce tends to thicken when refrigerated so add about 1 tablespoon of water before heating. This sauce freezes great too!
Nutrition
Serving: 1.5cupsCalories: 348kcalCarbohydrates: 40gProtein: 26gFat: 11gSodium: 385mgFiber: 7gSugar: 7gPlus Points: 9