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Vegetables in Peanut Sauce with Noodles

  • Prep 35 min
  • Total 35 min
  • Ingredients 15
  • Servings 6

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

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

Steps

Hide Images
  • 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.

Expert Tips

  • You can use 1 can (14 to 16 ounces) bean sprouts, rinsed and drained, instead of the fresh bean sprouts. Purchase a prepared peanut sauce instead of making your own. Use 2 1/2 cups of peanut sauce for this recipe.
  • Matchstick-size or julienne carrots can be purchased in the produce section of the supermarket.

Nutrition Information

Nutrition Facts

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

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