|
Ingredients:
1/3 cup chunky peanut butter
3 tablespoons soy sauce
1 tablespoon brown sugar
One 8 ounce package uncooked Chinese noodles or angel hair pasta
¾ cup water or vegetable broth
2 medium carrots cut into match sticks
2 to 3 cloves of garlic minced
1 ¼ cup sliced fresh mushrooms
1 cup snow pea pods, cut diagonally into 1 inch pieces
½ cup sliced scallions
¼ to ½ teaspoon crushed red pepper flakes
Procedure:
In a 1-cup measure or small bowl, combine peanut butter, soy sauce and brown sugar; set aside.
Prepare the noodles according to package directions. Drain
and rinse with hot water.
Meanwhile, in a medium nonstick skillet, heat water or broth over medium-high heat. Add carrots and garlic; cook, stirring, for 2 minutes. Add
mushrooms, pea pods, scallions, and red pepper flakes. Sauté until tender-crisp,
about 2 minutes.
Stir in peanut sauce. Cook until smooth and bubbly, about
2 minutes. Pour over hot noodles.
|
 |
