Best Peanut Snap Pea Beef Noodles For Two Recipes

ASIAN PEANUT BEEF & NOODLES

Steps:

• Cook spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 minute of the spaghetti cooking time.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 minute or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 minute or until sauce thickens.
• Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.

THAI PEANUT BEEF AND PEA PODS OVER NOODLES

Steps:

• Cook and drain spaghetti as directed on package; cover to keep warm.
• Meanwhile, in 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add onions, pea pods and bell pepper. Cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
• In small bowl, mix broth, ground red pepper, salt and cornstarch. Stir into beef and vegetables. Add peanut butter. Cook 1 to 2 minutes, stirring frequently, until thick and bubbly. Serve over cooked spaghetti; top with peanuts.

THAI PEANUT NOODLE AND BEEF SKILLET

Steps:

• In 5- to 6-quart Dutch oven, cook spaghetti as directed on package, adding carrots and peas during last 5 minutes of cooking time. Rinse with cold water; drain and set aside.
• In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce and peanut butter. Microwave on High 2 minutes or until hot. Add lime juice; stir with wire whisk until smooth. Set aside.
• In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in gingerroot and salt; cook 1 minute longer.
• Stir in reserved spaghetti, vegetables and peanut sauce; toss until coated. Cook 2 to 3 minutes or until thoroughly heated.