Peanut Butter Noodle Stir-Fry
Ingredients
- 1 (8-oz) pkg rice noodles
- 4 cloves garlic, minced
- ½ tsp ground ginger
- 4 green onions, cut into 1-inch pieces
- 2 Tbsp vegetable oil, divided
- 1 (12-oz) pkg frozen broccoli florets, thawed
- 1 (20-oz) pkg frozen pepper and onion blend, thawed
- 1 Tbsp dark sesame oil
- 2 Tbsp natural peanut butter
- 2 Tbsp less sodium soy sauce
- 1 Tbsp natural rice vinegar
- ¼ tsp crushed red pepper
- ¼ cup water
- 1 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 1 Tbsp hot vegetable oil in a large, deep skillet over medium heat 1 minute or until fragrant.
- Add broccoli, bell pepper blend, 1 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 | 6 | |
| Calories |
454
|
454
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 12 | 12 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 361 | 361 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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