Peanut Noodle Stir Fry

For additional protein, try adding chopped cooked chicken, beef or tofu to the vegetable mixture.  Our favorite vegetables to add to this recipe are green beans, frozen broccoli, fresh chopped squash and carrots. Check out What's in Season in CT and add whatever you like!

Makes: 8 servings

Ingredients
1 lb egg noodles, uncooked
1 Tbs olive oil
2 (15 oz) cans or 2 (16oz.) bags of frozen mixed vegetables, drained & rinsed (if using canned)
1 ½  cups of water
½ cup light barbecue sauce
2 ½ Tbs natural (no sugar added) peanut butter, unsalted
½ cup roasted peanuts, unsalted, chopped
2 Tbs low-sodium soy sauce
1 tsp pepper
4 cloves garlic, minced 
2 tsp fresh ginger, grated (or ¾ teaspoon of ginger powder)
1 tsp chili powder
4 stalks of scallions, chopped
For additional flavor try adding 1 tsp of Asian 5 Spice Seasoning

Instructions
  1. Cook egg noodles according to package directions. Drain well.
  2. Heat a large nonstick skillet over medium heat. Add oil and cook garlic, fresh ginger if using, scallions if using, salt, and chili powder until golden, about 1 minute.
  3. Add vegetables and water. Cook until vegetables heat through, about 3 minutes. Add barbecue sauce, soy sauce, and peanut butter; stir until sauce is smooth.
  4. Toss sauce and vegetables with egg noodles and chopped peanuts.

Notes: Try adding chopped cooked chicken, turkey, or beef to the vegetable mixture. Use green beans, frozen broccoli, fresh chopped squash or carrots.
Nutrition Information
Serving Size: 1 ⅓​ cup

Calories: 350
Total Fat: 12g
Saturated Fat: 2g
Protein: 13g
Sodium: 320mg
Carbohydrates: 49g
Fiber: 2g