Thai Peanut Vegetables and Noodles (7.5 PTS)

Recipe Ingredients

6 oz	170g	Uncooked fine egg noodles
1		Thai noodles oriental seasoning mix
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Soy sauce
1/2 cup	118ml	Water
1		Egg - slighty beaten
1 tablespoon	15ml	Oil
2 cups	396g / 13oz	Peeled eggplant strips
1 cup	160g / 5.6oz	Fresh bean sprouts
1 cup	237ml	Red bell pepper - cut into thin strips (medium)
1		Sliced fresh mushrooms
1/3 cup	20g / 0.7oz	Diagonally sliced green onions
1/4 cup	36g / 1.3oz	Coarsely chopped dry-roasted peanuts

Recipe Instructions

Cook noodles to desired doneness as directed on package. Drain; cover to

keep warm.

2. Meanwhile, in small bowl, combine seasoning mix, sugar, soy sauce and

water; mix well. Set aside.

3. Spray large nonstick skillet with nonstick cooking spray. Heat over

medium-high heat until hot. Add egg; cook and stir until set. Remove from

skillet. Cut egg into thin strips. Set aside.

4. Add oil to skillet; heat over medium-high heat until hot. Add eggplant,

bean sprouts, bell pepper and mushrooms; cook and stir 3 to 4 minutes or

until vegetables are crisp-tender. Add onions and cooked egg. Stir soy

sauce

mixture well; pour over vegetable mixture. Cook and stir until sauce is

bubbly and thickened.

5. Add noodles to vegetable mixture in skillet; toss gently to coat.

Sprinkle with peanuts.

Nutrtion Info:

Serving size = 1 3/4 cup

Per serving: Cals 370; Total fat 12g; Cholesterol 95mg; Sodium 50mg;

Carbohydrate 52g; Fiber 5g; Sugars 12g; Protein 13g

MasterCook Formatted by Doug ([email protected]); AllPointedRecipes

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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