Vegetables in Peanut Sauce with Noodles

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  • 35|min prep time
  • 35|min total time
  • 15 ingredients
  • 6 servings

1 1/4
cups water
1
cup creamy peanut butter
1/4
cup sugar
1/2
cup soy sauce
1
tablespoon cornstarch
1
tablespoon grated gingerroot
8
medium green onions, sliced ( 1/2 cup)
2
cups cauliflowerets
2
cups broccoli flowerets
2
medium carrots, cut into matchstick-size pieces (1 cup)
2
medium stalks celery, sliced (1 cup)
1
bag (8 ounces) fresh bean sprouts
1
can (8 ounces) sliced water chestnuts, drained
5
cups chow mein noodles
Dry-roasted peanuts, if desired

Directions

  1. 1 Mix water, peanut butter, sugar, soy sauce, cornstarch, gingerroot and onions in medium bowl; set aside.
  2. 2 Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook cauliflowerets, broccoli, carrots and celery in Dutch oven 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes, stirring frequently. Reduce heat to medium; stir in peanut butter mixture. Cover and cook about 5 minutes, stirring occasionally, until sauce is thickened.
  3. 3 Serve vegetable mixture over noodles. Sprinkle with peanuts.

Notes

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