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Prep 15min
Total20min
Servings4
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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
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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.
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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.
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