Vegetables in Peanut Sauce with Noodles

Take your taste buds on a trip to Thailand with savory vegetables coated in a pronto peanut sauce.

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

Ingredients

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
  • 1 Mix water, peanut butter, sugar, soy sauce, cornstarch, gingerroot and onions in medium bowl; set aside.
  • 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 Serve vegetable mixture over noodles. Sprinkle with peanuts.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    610
    (
    Calories from Fat
    325),
    % Daily Value
    Total Fat
    36g
    36%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    1630mg
    1630%;
    Total Carbohydrate
    59g
    59%
    (Dietary Fiber
    8g
    8%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Iron
    26%;
    Exchanges:
    3 Starch; 2 Vegetable; 1 High-Fat Meat; 5 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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