I’ve made this a few times now and it’s surprisingly yummy for something so simple. You probably have the ingredients for the sauce in your kitchen right now. This dish is also quite economical and is a vegetarian option. I had leftover wonton filling meatballs hanging out in the freezer so I defrosted them and tossed them with the noodles and sauce to amp up the protein. It was pretty good. This recipe is from Betty Crocker’s Cookbook.
Rice Noodles with Peanut Sauce
Ready in 15min, serves 4.
8 ounces rice stick noodles
1/2 cup creamy peanut butter
2 tbsp soy sauce
1 tsp fresh ginger
1/2 tsp crushed red pepper flakes
1/2 cup vegetable broth
4 ounces bean sprouts
1 small bell pepper cut into strips
2 medium green onions sliced
1 tbsp chopped fresh cilantro, if desired
1. Prepare noodles according to package.
2. Beat peanut butter, soy sauce, ginger and red pepper flakes in small bowl, using wire whisk, until smooth. Gradually add broth.
3. Place noodles in large bowl. Add peanut butter mixture, and vegetables, toss and sprinkle with cilantro.
1 serving (1/4 of the recipe or 1 cup) 375 calories, fat 18g, saturated 4g, sodium 740mg, carbs 42g, fiber 3g, protein 14g, Daily Value: vitamin a 14%, Vitamin C 34%, Calcium 4%, Iron 14%. Diet exchange: 2 Starch, 1/2 high fat meat, 2 vegetable, 2 fat.