Vegetables in Peanut Sauce with Noodles

Vegetables in Peanut Sauce with Noodles

Take your taste buds on a trip to Thailand with savory vegetables coated in a pronto peanut sauce.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

6

servings

1 1/4
cups water
1
cup creamy peanut butter
1/4
cup sugar
1/2
cup soy sauce
1
tablespoon cornstarch
1
tablespoon grated gingerroot
8
medium green onions, sliced ( 1/2 cup)
2
cups cauliflowerets
2
cups broccoli flowerets
2
medium carrots, cut into matchstick-size pieces (1 cup)
2
medium stalks celery, sliced (1 cup)
1
bag (8 ounces) fresh bean sprouts
1
can (8 ounces) sliced water chestnuts, drained
5
cups chow mein noodles
Dry-roasted peanuts, if desired
  1. Mix water, peanut butter, sugar, soy sauce, cornstarch, gingerroot and onions in medium bowl; set aside.
  2. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook cauliflowerets, broccoli, carrots and celery in Dutch oven 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes, stirring frequently. Reduce heat to medium; stir in peanut butter mixture. Cover and cook about 5 minutes, stirring occasionally, until sauce is thickened.
  3. Serve vegetable mixture over noodles. Sprinkle with peanuts.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use 1 can (14 to 16 ounces) bean sprouts, rinsed and drained, instead of the fresh bean sprouts. Purchase a prepared peanut sauce instead of making your own. Use 2 1/2 cups of peanut sauce for this recipe.
Did You Know?
Matchstick-size or julienne carrots can be purchased in the produce section of the supermarket.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 610
    • (Calories from Fat 325),
  • Total Fat 36g
    • (Saturated Fat 6g,),
  • Cholesterol 0mg;
  • Sodium 1630mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 8g,
  • Protein 22g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    • 1 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.