Rice Noodles with Peanut Sauce

Rice Noodles with Peanut Sauce

Enjoy these delicious rice noodles with added peanut mixture and veggies – a wonderful dinner sprinkled with cilantro.

Prep Time

15

Minutes

Total Time

20

Minutes

Makes

4

servings

8
oz rice stick noodles
1/2
cup creamy peanut butter
2
tablespoons soy sauce
1
teaspoon grated gingerroot
1/2
teaspoon crushed red pepper
1/2
cup vegetable or chicken broth
1
cup shredded carrots (1 1/2 medium)
1
small red bell pepper, cut into 1/4-inch strips
2
medium green onions, sliced (2 tablespoons)
2
tablespoons chopped fresh cilantro, if desired
  1. In 3-quart saucepan, heat 2 quarts water to boiling. Break noodles in half and pull apart slightly; drop into boiling water. Cook uncovered 1 minute; drain. Rinse with cold water; drain.
  2. In small bowl, beat peanut butter, soy sauce, gingerroot and crushed red pepper with wire whisk until smooth. Gradually beat in broth.
  3. Place noodles in large bowl. Add peanut butter mixture, carrots, bell pepper and onions; toss. Sprinkle with cilantro.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Rice stick noodles are white and translucent and have a very delicate flavor and texture, making them perfect for soaking up whatever flavors they're mixed with. Look for them in the Asian-foods section of the supermarket.

Nutrition Information:

1 Serving (1 Serving (1 cup))
  • Calories 470
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 770mg;
  • Total Carbohydrate 60g
    • (Dietary Fiber 5g,
    • Sugars 5g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.