Asian Peanut Noodles
Dry roasted peanuts add a crunchy texture to this quick-and-easy vegetable and noodle stir-fry recipe.
Ingredients
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1 package (8.8 ounces) thin rice noodles
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1/2 cup prepared peanut sauce
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1 tablespoon rice vinegar
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1 teaspoon low-sodium soy sauce
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1 tablespoon olive oil
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1 bag (16 ounces) frozen Asian vegetable blend
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1/3 cup dry-roasted peanuts, chopped
Directions
1.
Soak noodles in hot water for 20 minutes. In a small bowl, stir together peanut sauce, vinegar and soy sauce; set aside.
2.
Heat oil in a large skillet over medium-high heat. Add vegetables to pan and cook 5 minutes; stirring occasionally.
3.
Drain noodles; reduce heat to medium and add noodles to skillet; pour sauce over top and toss to combine. Cook 2 minutes or until heated through. Top with chopped peanuts.
Nutrition information
Calories 425, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium 353 mg, Carbohydrate 63 g, Fiber 5 g, Protein 12 g.
Percent Daily Values are based on a 2,000 calorie diet
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