Peanut-Vegetable Lo Mein

 

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

• 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.