Spicy Szechuan Noodles
Ingredients
- 1 (14-oz) pkg brown rice fettuccine (see Note)
- 1 lb ground beef
- 2 cloves garlic, minced
- ½ tsp crushed red pepper
- 1 Tbsp dark sesame oil
- 1 organic red bell pepper, thinly sliced
- 1 (12-oz) pkg stir-fry vegetables
- 1 (14.5-oz) can low-sodium beef broth
- ½ cup natural peanut butter
- ¼ cup low-sodium soy sauce
- 1 Tbsp rice vinegar
Instructions
- Cook noodles according to package directions; drain, reserving ¼ cup pasta water.
- Meanwhile, cook beef, garlic, and crushed red pepper in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until beef is browned and crumbly; stir in bell pepper and stir-fry vegetables.
- Cover, reduce heat to medium, and cook 3 minutes or until vegetables begin to soften.
- Whisk together broth, peanut butter, soy sauce, and vinegar; add to beef mixture and cook 2 minutes or until bubbly.
- Add noodles and 2 Tbsp pasta water, tossing until well coated; add 2 Tbsp pasta water if needed to reach desired consistency.
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