½ (20-oz) pkg frozen pepper and onion blend, thawed
½ Tbsp dark sesame oil
1 Tbsp natural peanut butter
1 Tbsp less sodium soy sauce
½ Tbsp natural rice vinegar
⅛ tsp crushed red pepper
2 Tbsp water
½ cup roasted, salted peanuts, coarsely chopped
Instructions
Cook noodles according to package directions; drain and keep warm.
Meanwhile, cook, garlic, ginger, and green onions in ½ Tbsp hot vegetable oil in a large skillet over medium heat 1 minute or until fragrant.
Add broccoli, bell pepper blend, ½ Tbsp vegetable oil, and sesame oil; cook 4 minutes, stirring often.
Combine peanut butter, soy sauce, vinegar, red pepper, and ¼ cup water. Add peanut butter mixture to skillet; cook 1 minute, stirring until blended.
Reduce heat to medium-low; simmer 4 to 5 minutes, adding more water, if necessary to reach creamy consistency. Toss with warm noodles. Sprinkle with nuts.
Nutritional Information
Main
Total
Servings
3
Fat (g)
25
25
Sat. Fat (g)
4
4
Protein (g)
12
12
Carb (g)
47
47
Fiber (g)
6
6
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