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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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You can find rice noodles in the Asian section of your grocery store. Angel hair pasta or vermicelli can be substituted. Ingredients:
2 teaspoons cornstarch |
1/2 cup coconut milk |
1/2 cup reduced-sodium soy sauce |
1/4 cup water |
1/4 cup creamy peanut butter |
2 tablespoons rice vinegar |
5 teaspoons thai chili sauce |
1 tablespoon minced fresh gingerroot |
4 ounces uncooked thick rice noodles |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
2 cups fresh snow peas |
1 cup julienned sweet red pepper |
1 cup shredded carrots |
1 can (8 ounces) sliced water chestnuts, drained |
1/4 cup chopped shallots |
1 tablespoon sesame oil |
1/4 cup chopped dry roasted peanuts |
Directions:
1. In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside.
2. Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender.
3. Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with peanuts. Yield: 4 servings.
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