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Rice Noodles with Peanut Sauce

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Rice Noodles with Peanut Sauce
  • Prep 15 min
  • Total 20 min
  • Servings 4
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Enjoy these delicious rice noodles with added peanut mixture and veggies – a wonderful dinner sprinkled with cilantro.
Updated Nov 15, 2010

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

470 Calories, 19g Total Fat, 14g Protein, 60g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving (1 cup)
Calories
470
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
770mg
32%
Potassium
430mg
12%
Total Carbohydrate
60g
20%
Dietary Fiber
5g
19%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
10%
10%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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