Vegetables in Peanut Sauce with Noodles

Name: Vegetables in Peanut Sauce with Noodles
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters broccoli flowerets; 227 grams can sliced water chestnuts, drained; 2 mediums carrots, cut into matchstick-size pieces (1 cup); 473 milliliters cauliflowerets; 237 milliliters medium stalks celery, sliced; 1 liters chow mein noodles; 1 Tbsp cornstarch; 237 milliliters creamy peanut butter; 6 servings Dry-roasted peanuts, if desired; 227 grams bag fresh bean sprouts; 1 Tbsp grated gingerroot; 118 milliliters medium green onions, sliced; 118 milliliters soy sauce; 59 milliliters sugar; 296 milliliters water

You can never have too many sauce recipes, so give Vegetables in Peanut Sauce with Noodles a try. This recipe serves 6. One serving contains 1075 calories, 45g of protein, and 26g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of bean sprouts, sugar, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Mix water, peanut butter, sugar, soy sauce, cornstarch, gingerroot and onions in medium bowl; set aside.

Ingredients you will need

Peanut Butter

Corn Starch

Ginger

Soy Sauce

Onion

Sugar

Water

Equipment you will use

Bowl

Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook cauliflowerets, broccoli, carrots and celery in Dutch oven 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes, stirring frequently. Reduce heat to medium; stir in peanut butter mixture. Cover and cook about 5 minutes, stirring occasionally, until sauce is thickened.

Ingredients you will need

Water Chestnuts