Home
Add Recipe
New Recipes
Recipes - A to Z
Phase 1
Phase 2
Phase 3
Recipes by Category -
Guestbook
*** Goal Chart ***
|
Phase: 2
1 package thin brown rice noodles
1/2 cup peanut sauce*
1 T unseasoned rice vinegar
1 t. soy sauce
1 T olive oil
1 bag (16 oz) frozen Asian vegetable blend
1/3 c dry-roasted peanuts, chopped
*Peanut sauce:
Mix in a blender (Magic Bullet is great for this): 2 T natural peanut butter, chunky is best
1 t. chili powder
1 t sugar substitute
1/2 cup nonfat milk, heated.
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.
4. To serve: Arrange noodles on platter and top with chopped peanuts.
Servings: 4
Submitted By: Riki
Added: 01/19/2010
Comments: Adapted from Family Circle, May 2008.
This would also be delicious using bean thread noodles (also known as cellophane noodles).
|
