This tasty receipe will serve 5 and has an overall cook and prep time of 30 minutes.
Let us know what you think!
2 3/4 cups uncooked fine egg noodles (6 oz)
1/4 cup creamy peanut butter
1/2 teaspoon finely chopped gingerroot
1/4 teaspoon crushed red pepper flakes
1/4 cup soy sauce
1/4 cup water
1 tablespoon vegetable oil
2 cups small fresh broccoli florets
1 1/2 cups sliced fresh mushrooms (4 oz)
1 cup ready-to-eat baby-cut carrots, quartered lengthwise
1 medium bell pepper (any color), cut into thin bite-size strips
1 package (9 oz) frozen diced cooked chicken, thawed
1/4 cup coarsely chopped dry-roasted peanuts
Cook and drain noodles as directed on package; cover to keep warm.
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.
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.
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.
