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Peanut-Vegetable Lo Mein

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  • Prep 10 min
  • Total 35 min
  • Servings 4
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Terrific vegetable and noodle skillet ready in just 35 minutes! Packed with flavors of ginger, soy, peanut and coconut - perfect for an Asian cuisine dinner.
Updated Sep 28, 2015
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Ingredients

  • 1 medium onion, cut into thin wedges
  • 1 clove garlic, finely chopped
  • 1 teaspoon finely chopped gingerroot
  • 1 can (14 1/2 ounces) ready-to-serve vegetable broth
  • 2 tablespoons soy sauce
  • 1 package (16 ounces) fresh (refrigerated) stir-fry vegetables
  • 1 1/2 cups uncooked fine egg noodles (3 ounces)
  • 1/3 cup creamy peanut butter
  • 3 tablespoons half-and-half
  • 3 tablespoons cream of coconut or coconut milk
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons chopped peanuts

Steps

  • 1
    Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook onion, garlic and gingerroot in skillet 3 to 5 minutes, stirring occasionally, until onion is crisp-tender.
  • 2
    Stir in broth, soy sauce and vegetables. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until vegetables are tender.
  • 3
    Stir in noodles. Cover and cook 5 to 8 minutes, stirring occasionally, until liquid is almost absorbed.
  • 4
    Beat peanut butter, half-and-half, cream of coconut and red pepper, using wire whisk, until smooth. Stir into vegetable mixture. Cook over medium heat 3 to 5 minutes, stirring occasionally, until hot. Sprinkle with peanuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    If cream of coconut is not available, increase the half-and-half to 1/3 cup and sprinkle the finished dish with peanuts and coconut. For added coconut flavor, toast the coconut. Sprinkle 1/2 cup coconut in an ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently, until browning begins, then stir constantly until golden brown.
  • tip 2
    Add 2 skinless, boneless chicken breast halves, cut into 3/4-inch pieces, with the onion in step 1. Cook until chicken is not longer pink. Continue as directed.

Nutrition

330 Calories, 19g Total Fat, 13g Protein, 33g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
170
Total Fat
19g
Saturated Fat
8g
Cholesterol
25mg
Sodium
1070mg
Total Carbohydrate
33g
Dietary Fiber
6g
Protein
13g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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