Sunday, March 11, 2012

Asian Peanut Noodles (a Kraft Foods Recipe)
8 oz of thin spaghetti (I use Ronzoni Smart Taste)
3 cups of pea pods, halved, carrots sliced, and red pepper strips (can add broccoli,too)
optional 1 can of mini corn, drained, or water chestnuts, sliced and drained
1 lb. of sirloin beef, trimmed of fat, and sliced thin
1 cup of light Catalina dressing
4 Tablespoons of creamy peanut butter
4 Tablespoons of light low sodium soy sauce
2 green onions, sliced
1/2 cup peanuts, chopped in food processor

Boil a large pot of water, cook spaghetti, and toss in fresh veggies to blanch for the last several minutes of cooking time.  drain all.  heat a small amount of peanut oil in an electric skillet.  Stir fry beef till brown (350 degrees).  Season with garlic and pepper.  Lower temp to 200-250 degrees.  Add Catalina dressing, peanut butter, and soy sauce.  Stir till blended and bubbling.  Add drained pasta and veggies.  Garnish with peanuts and green onions.  

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