You can make this restaurant favorite at home in just 30 minutes!
Makes: 5 (1 1/2-cup) servings
INGREDIENTS:
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6 oz. (2 3/4 cups) uncooked fine egg noodles
1/4 cup creamy peanut butter
1/2 teaspoon finely chopped gingerroot
1/4 teaspoon crushed red pepper flakes
1/4 cup soy sauce
1/4 cup water
1 tablespoon oil
2 cups small fresh broccoli florets
1 1/2 cups (about 4 oz.) sliced fresh mushrooms
1 cup fresh baby carrots, quartered lengthwise
1 medium red bell pepper, cut into thin bite-sized strips
1 (9-oz.) pkg. frozen diced cooked chicken breast, thawed
1/4 cup coarsely chopped dry-roasted peanuts
Chopped fresh cilantro, if desired
DIRECTIONS:--------------------------------------------------------------------------------
1. Cook noodles as directed on package. Drain; cover to keep warm.
2. Meanwhile, in small bowl, combine peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce; beat with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside.
3. Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add broccoli, mushrooms, carrots and bell pepper; cook 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook and stir until thoroughly heated.
4. Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Add cooked noodles; toss gently to coat. Cook and stir until thoroughly heated. Sprinkle with peanuts and cilantro.
This is my version of the recipe. I used half a bag of stir fry veggies from Costco and whole wheat angel hair pasta. It was delicious and the peanut flavor wasn't too strong. And my kids loved it!
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