Ingredients
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
Preparation
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.
