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Peanut-Vegetable Lo Mein

 1 Ratings
0 Comments
  • Prep Time 10 min
  • Total Time 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.

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

Directions

  • 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.

Expert Tips

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.

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 Information

NUTRITION INFORMATION PER SERVING

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

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