Broccoli-Peanut Stir-Fry with Noodles
Stir-fry sauce flavors can vary from spicy, to sweet-sour, to traditional. All are generally soy sauce based. Some are a bit thick and some are thin and watery, so choose your favorite—all of them will work in this tasty recipe.
4 ounces (2 cups) uncooked broad yolk free egg noodles
1 tablespoon butter or margarine
1 teaspoon minced fresh garlic
4 cups broccoli florets
2 medium carrots, sliced
1/3 cup stir-fry sauce
1 (14 to 15-ounce) can baby corn, drained, cut into 1/2-inch pieces
1/4 cup finely chopped dry roasted peanuts
- Cook noodles according to package directions. Drain. Keep warm.
- Meanwhile, melt butter in 12-inch nonstick skillet until sizzling; add garlic, broccoli and carrots. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 7 minutes). Stir in stir-fry sauce and corn; continue cooking until heated through (2 to 3 minutes).
- Add hot cooked noodles; toss to lightly coat. Sprinkle with peanuts.
Makes 4 servings.
Tip: Reducing the fat in recipes is easy if you master a few simple techniques. Many stir-fries are filled with whole or halved peanuts which really send the fat content soaring. By finely chopping the peanuts, you can use less because they go further by covering more of the food.
Nutritional Information Per Serving (1/4 of recipe): Calories: 340 Fat: 9 g Cholesterol: 5 mg Sodium: 790 mg Carbohydrates: 58 g Dietary Fiber: 8 g Protein: 14 g.