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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This was one of 4 recipes in Parenting magazine based on the precooked meatball. I haven't tried this one yet, but the one i did try was great! Ingredients:
8 ounces cellophane noodles (in asian-food section of supermarket) |
12 precooked meatballs, cut in half |
14 1/2 ounces reduced-sodium fat-free beef broth |
16 ounces frozen asian-style vegetables |
1/4 cup peanut sauce (in asian-food section) |
1 tablespoon peanut butter |
1 teaspoon brown sugar |
1 teaspoon cornstarch, mixed with 1 tsp cold water |
Directions:
1. Cook noodles according to package directions and keep warm.
2. Combine meatballs and broth in large skillet; bring to boil, reduce heat, and simmer for 5 minutes, stirring occasionally.
3. Add vegetables; return to boil, then reduce to simmer, stirring occasionally. After 5 minutes, or when vegetables are crisp-tender, add peanut-sauce, peanut butter, brown sugar, and cornstarch mixture; simmer for another minute, stirring, until slightly thickened. Serve over noodles with additional peanut sauce, if you like.
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