Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Cellophane noodles |
1 tablespoon | Peanut oil |
1 pounds | Fresh mushrooms |
10 ounces | Spinach, chopped |
1 each | Lg red pepper, cut in strips |
1 each | Medium onion, diced |
2 eaches | Zucchini, cut in strips |
2 teaspoons | Minced garlic |
2 tablespoons | Soy sauce |
¼ cup | Chicken broth |
½ cup | Thai peanut sauce |
Prepare noodles according to package directions (cook 4-6 minutes, or to taste); set aside. In large skillet or wok heat oil on medium heat until sizzling. Add mushrooms, spinach, bell pepper, zucchini, onion and garlic, and stir fry 3-4 minutes. Add soy sauce, sugar, chicken broth and noodles. Toss gently and heat through (approximately 1 minute). Immediately before serving pour your peanut sauce over top.
Purchase Thai Peanut Sauce in oriental section of your grocery or at oriental market.