Thai Peanut Noodle Stir Fry Recipe
Ingredients
| 1 cup chicken broth or low-sodium chicken broth | ||
| 1/2 cup GREY POUPON Dijon Mustard | ||
| Creamy peanut butter | 1/3 Cup (16 tbs) | |
| Firmly packed light brown sugar | 3 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Minced ginger | 1/2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Green bell pepper | 4 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| 1 pound linguine, cooked Chopped peanuts and scallion brushes for garnish | ||
Directions
In medium saucepan, combine chicken broth, mustard, peanut butter, sugar, soy sauce, garlic, ginger and cornstarch.
Cook over medium heat until mixture thickens and begins to boil; reduce heat and keep warm.
In large skillet, over medium-high heat, saute vegetables in oil until tender, about 5 minutes.
In large serving bowl, combine hot cooked pasta, vegetables and peanut sauce, tossing until well coated.
Garnish with chopped peanuts and scallion brushes.
Serve immediately.
Cook over medium heat until mixture thickens and begins to boil; reduce heat and keep warm.
In large skillet, over medium-high heat, saute vegetables in oil until tender, about 5 minutes.
In large serving bowl, combine hot cooked pasta, vegetables and peanut sauce, tossing until well coated.
Garnish with chopped peanuts and scallion brushes.
Serve immediately.
Chef
