Ingredients
-
1/3
-
3
-
1
-
1
-
3/4
-
1
-
2 - 3
-
1 1/4
-
1
-
1/2
-
-
-
-
-
Directions
Chinese Vegetables in Peanut Sauce, Vegetarian, Low-Carb, or even add chicken. This is a great, versatile recipe. I replaced the mushrooms with zucchini. Add cilantro to give it a kick. Low-carb: replace chinese noodles with Dream Fields Pasta or no pasta at all. From Vegetarian Times: Low Fat & Fast., Thank you. This was excellent. I added broccoli florets in with the carrots and used zucchini & some green capsicum instead of snow pea pods. I also used ordinary peanut butter. I served it over jasmine rice instead of noodles. We really enjoyed this and I’ll definitely make it again. ., Thank you. This was excellent. I added broccoli florets in with the carrots and used zucchini & some green capsicum instead of snow pea pods. I also used ordinary peanut butter. I served it over jasmine rice instead of noodles. We really enjoyed this and I’ll definitely make it again. .
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Steps
|
1
Done
|
In a Small Bowl, Combine Peanut Butter, Soy or Tamari, and Brown Sugar. Set Aside. |
|
2
Done
|
Prepare Noodles According to Packaged Directions. Drain and Set Aside. |
|
3
Done
|
in a Medium Nonstick Skillet; Heat Water or Broth Over Medium High Heat. |
|
4
Done
|
Add Carrots and Garlic; Cook, Stirring For 2 Minutes. |
|
5
Done
|
Add Mushrooms, Pea Pods, Scallions, and Red Pepper Flakes. |
|
6
Done
|
Saute Until Tender-Crisp, About 2 Minutes. |
|
7
Done
|
Stir in Peanut Sacue. |
|
8
Done
|
Cook Until Smooth and Bubbly. |
|
9
Done
|
Pour Over Hot Noodles. |
