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Steps
1
Cook and drain noodles as directed on package; cover to keep warm.
2
Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.
3
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.
4
Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.
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Make it meatless. Omit the chicken and use 1 package (12.3 oz) firm or extra-firm tofu, cut into 3/4-inch cubes. In step 3, gently cook and stir the tofu in oil until it is lightly browned; remove from skillet. Continue as directed except gently stir in the tofu at the end of step 4. Sprinkle with peanuts and cilantro.
Use about 1 1/2 cups diced cooked chicken for the frozen. Toss in extra fresh veggies like snap peas, cauliflower florets, cut-up asparagus or sliced zucchini.
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