Ingredients
1
medium onion, cut into thin wedges
1
clove garlic, finely chopped
1
teaspoon finely chopped gingerroot
1
can (14 1/2 ounces) ready-to-serve vegetable broth
2
tablespoons soy sauce
1
package (16 ounces) fresh (refrigerated) stir-fry vegetables
1 1/2
cups uncooked fine egg noodles (3 ounces)
1/3
cup creamy peanut butter
3
tablespoons half-and-half
3
tablespoons cream of coconut or coconut milk
1/4
teaspoon crushed red pepper
2
tablespoons chopped peanuts
Preparation
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook onion, garlic and gingerroot in skillet 3 to 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in broth, soy sauce and vegetables. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until vegetables are tender.
Stir in noodles. Cover and cook 5 to 8 minutes, stirring occasionally, until liquid is almost absorbed.
Beat peanut butter, half-and-half, cream of coconut and red pepper, using wire whisk, until smooth. Stir into vegetable mixture. Cook over medium heat 3 to 5 minutes, stirring occasionally, until hot. Sprinkle with peanuts.
