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Peanut-Vegetable Lo Mein
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Prep Time:
10 minutes
Total Time:
35 minutes
Delicious Asian-inspired veggie noodle skillet bursting with ginger, soy, peanut, and coconut flavors, ready in 35 minutes!
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
Instructions:
  • In a 10-inch nonstick skillet coated with cooking spray, sauté onion, garlic, and gingerroot over medium heat for 3 to 5 minutes, stirring occasionally, until onion is crisp-tender.
  • Combine the broth, soy sauce, and vegetables in the pot. Bring to a boil, then simmer over medium heat. Cover and cook for approximately 5 minutes until the vegetables are tender.
  • Add the noodles and gently stir them in. Cover the dish and let it cook for 5 to 8 minutes, remember to stir occasionally, until most of the liquid is absorbed.
  • Whisk together peanut butter, half-and-half, cream of coconut, and red pepper until smooth. Stir the mixture into the vegetables and cook on medium heat for 3 to 5 minutes until hot. Sprinkle with peanuts before serving.

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