|
| 1 1/4 | cups Progresso® chicken broth (from 32-oz carton) |
| 1/4 | cup peanut butter |
| 3 | tablespoons soy sauce |
| 2 | tablespoons oyster sauce |
| 1 | tablespoon white vinegar |
|
| 7 | oz uncooked linguine-style rice stick noodles (from 14-oz package) |
| 1 | tablespoon peanut or vegetable oil |
| 1/2 | lb lean ground pork |
| 3 | medium cloves garlic, finely chopped |
| 1 1/2 | cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips |
| 1 | cup thinly sliced red bell pepper |
| 3 | medium green onions, cut diagonally into 1-inch pieces |
| 1/2 | to 3/4 teaspoon crushed red pepper flakes |
| 1 | tablespoon sesame oil |
| 1/4 | cup chopped fresh cilantro |
Serve with...
Lemon Fruit Dream
Total Time:
10 min
| 1. | In 2-cup glass measuring cup, mix sauce ingredients with wire whisk until well blended; set aside. |
| 2. | In large stockpot, heat 4 quarts water to boiling over high heat. Remove from heat; add noodles. Let stand 8 to 10 minutes or until noodles are tender; drain. |
| 3. | Meanwhile, in wok or 12-inch nonstick skillet, heat peanut oil over medium-high heat about 1 minute. Add pork and garlic; cook about 5 minutes, breaking up pork into small pieces with wooden spoon, until pork is no longer pink. Add carrots, bell pepper, green onions and pepper flakes; cook 3 minutes, stirring 3 or 4 times. |
| 4. | Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Heat to boiling. Reduce heat to medium-low; simmer about 3 minutes, stirring occasionally, to blend flavors. Stir in sesame oil. |
| 5. | In large serving bowl, gently mix noodles with sauce mixture to coat. Sprinkle with cilantro. |
|
Nutrition Information:
530 ( 210); 23g ( 6g, 0g); 35mg; 1320mg; 61g ( 5g, 7g); 18g 170%; 45%; 6%; 10% 3 1/2 ; 0 ; 1 1/2 ; 1 ; 3 1/2 4