Thai Vegetable - Peanut Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup low-sodium vegetable broth2 eggs2 tbsp soy sauce1 tbsp fresh-grated ginger3 tbsp full-fat creamy peanut butter1 tbsp Sriracha (or less, to taste)1 tbsp toasted sesame oil, divided1 leek, halved and thinly sliced1/4 lb carrots, sliced thinly4 large cloves garlic, minced1 bell pepper, seeded and julienned1 1/2 lbs green beans, cut into 1" pieces2 tbsp water1 (15-oz) can cut baby corn, drained6 oz brown rice fettuccine or somen noodles, cooked and drained3 tbsp chopped, roasted peanuts3 green onions, minced (for serving)
In a measuring cup, whisk together the broth, eggs, soy sauce, ginger, peanut butter, Sriracha, and 1 tsp of the sesame oil until smooth. Set aside.
Heat remaining sesame oil in a deep skillet or wok over medium high heat.
Add the leek and carrots. Cook, stirring, for 5 minutes.
Stir in the garlic, bell pepper, beans and water.
Cover and cook a further 8-10 minutes, until the carrots and beans are tender.
Add the corn, noodles and prepared sauce.
Cook, stirring, until the eggs are done but still soft (about 3 minutes).
Fold in the peanuts and divide between serving bowls.
Garnish with green onions.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Heat remaining sesame oil in a deep skillet or wok over medium high heat.
Add the leek and carrots. Cook, stirring, for 5 minutes.
Stir in the garlic, bell pepper, beans and water.
Cover and cook a further 8-10 minutes, until the carrots and beans are tender.
Add the corn, noodles and prepared sauce.
Cook, stirring, until the eggs are done but still soft (about 3 minutes).
Fold in the peanuts and divide between serving bowls.
Garnish with green onions.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 463.0
- Total Fat: 16.2 g
- Cholesterol: 93.0 mg
- Sodium: 912.2 mg
- Total Carbs: 63.9 g
- Dietary Fiber: 12.7 g
- Protein: 14.4 g
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