A healthful alternative to takeout noodles

Turning take-out peanut noodles into a meal rich in nutrients, complex carbohydrates and healthier fats is easy when you make it from scratch.

Chili-lime almond-butter noodles

1/2cup smooth almond butter

2tablespoons lime juice

2tablespoons reduced-sodium soy sauce

1tablespoon honey

1tablespoon rice vinegar

2teaspoons chili-garlic sauce, or to taste

1teaspoon minced fresh ginger

8ounces whole-wheat fettuccine

112-ounce bag fresh vegetable stir-fry blend, such as carrots, broccoli, snow peas

Bring a large pot of lightly salted water to a boil.

In a large bowl, whisk together the almond butter, lime juice, soy sauce, honey, vinegar, chili-garlic sauce and ginger.

Cook the pasta in the boiling water until not quite tender, about 1 1/2 minutes less than specified by the package directions. Add the vegetables and cook until the pasta and vegetables are just tender, about another 1 1/2 minutes.

Drain the pasta, reserving 1/3 cup of the cooking water. Rinse the pasta and vegetables with cool water. Stir the reserved cooking liquid into the almond sauce, then add the pasta and vegetables. Toss well to coat.

Serve at room temperature or chilled.

Makes 6 servings. Per serving (values are rounded to the nearest whole number): 191 calories; 112 calories from fat; 12 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 16 g carbohydrate; 5 g protein; 2 g fiber; 272 mg sodium.