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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another find from Kraft Original recipe calls for Light Peanut Spread made by Kraft but I was unable to list this in the ingredients, so I subsituted for Peanut Butter Ingredients:
2 teaspoons oil |
1 onion, sliced |
1 garlic clove, crushed |
1 bunch broccolini, trimmed |
1 red capsicum, sliced |
1/2 cup chicken stock |
1/3 cup smooth reduced-calorie peanut butter |
1 tablespoon sweet chili sauce |
2 teaspoons soy sauce |
1 cup cabbage, shredded |
1 cup bean sprouts |
400 g fresh rice noodles, refreshed in boiling water for 1 minute |
Directions:
1. Heat oil in a non-stick wok or frying pan over high heat. Cook onion and garlic until onion is tender. Add broccolini and capsicum, stir-fry until just tender.
2. Add chicken stock, peanut spread, sweet chilli sauce and soy sauce. Stir for 1 minute or until vegetables are coated.
3. Add cabbage and bean shoots and cook until just wilted.
4. Toss through noodles until heated through. Serve immediately.
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