Ingredients:
1 one/2 ounces medium rice noodles
1/3 cup broccoli florets
1/3 cup red bell pepper strips
1/3 cup recent snow peas
3/4 teaspoon oil
3 ounces deboned, skinless misshapenness, dig bite-size items
3 tablespoons cut carrots
2 tablespoons bottled Thai-style peanut sauce
3/4 teaspoon reduced-sodium soy
Dash seasoning (optional)
1 one/2 teaspoons unseasoned dry-roasted peanuts, chopped
Directions:
1. Cook noodles per package directions. Drain. Rinse with cold water. Drain well. Set aside. 2. In slippery massive frying pan or cooking pan coated with cookery spray stir-fry broccoli and bell pepper over medium-high heat for two minutes. Stir in snow peas. Stir-fry for one minute a lot of. take away vegetables from frying pan. Set aside. 3. Add oil to same frying pan. Add chicken. Stir-fry over medium-high heat for two to three minutes or till chicken isn't any longer pink. cut back heat to medium. come vegetables to cooking pan. Stir in carrot, peanut sauce, soy and ground red pepper (if desired). Add noodles. Toss till combined and heated through. Transfer to serving plate. Sprinkle with peanuts.
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