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1 lb Cellophane Noodles
1 Tablespoon Peanut Oil
1 lb Fresh Mushrooms
10 oz Spinach, chopped
1 Red Pepper, cut in strips
1 Medium Onion, diced
2 Zucchini, cut in strips
2 teaspoon Minced Garlic
2 Tablespoon Soy Sauce
1/4 cup Chicken Broth
1/2 cup Thai Peanut Sauce
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Prepare noodles according to package directions (cook 4-6 minutes, or to taste); set aside. In large skillet or wok heat oil on medium heat until sizzling. Add mushrooms, spinach, bell pepper, zucchini, onion and garlic, and stir fry 3-4 minutes. Add soy sauce, sugar, chicken broth and noodles. Toss gently and heat through (approximately 1 minute). Immediately before serving pour your peanut sauce over top.
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