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; 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

Vegetables in Peanut Sauce with Noodles requires approximately 35 minutes from start to finish. This recipe serves 6. Watching your figure? This dairy free recipe has 1069 calories, 44g of protein, and 26g of fat per serving. It works well as a rather expensive sauce.

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