VEGETABLES IN PEANUT SAUCE WITH NOODLES

Vegetables in Peanut Sauce with Noodles image

Take your taste buds on a trip to Thailand with savory vegetables coated in a pronto peanut sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 15

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Ingredients

1 1/4 cups water
1 cup creamy peanut butter
1/4 cup sugar
1/2 cup soy sauce
1 tablespoon cornstarch
1 tablespoon grated gingerroot
8 medium green onions, sliced ( 1/2 cup)
2 cups cauliflowerets
2 cups broccoli flowerets
2 medium carrots, cut into matchstick-size pieces (1 cup)
2 medium stalks celery, sliced (1 cup)
1 bag (8 ounces) fresh bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
5 cups chow mein noodles
Dry-roasted peanuts, if desired

Steps:

Mix water, peanut butter, sugar, soy sauce, cornstarch, gingerroot and onions in medium bowl; set aside.
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.
Serve vegetable mixture over noodles. Sprinkle with peanuts.

Nutrition Facts : Calories 610, Carbohydrate 59 g, Cholesterol 0 mg, Fat 5, Fiber 8 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1630 mg