
Ingredients
- 10 ounce Chinese noodles
- 1/4 c. Vegetable broth, PLUS
- 2 Tbsp. Vegetable broth
- 2 Tbsp. Toasted sesame oil
- 1/4 c. Rice wine vinegar
- 1Â 1/2 Tbsp. Low sodium soy sauce
- 1Â 1/2 tsp Natural peanut butter
- 1Â 1/2 tsp Grnd ginger
- 1 tsp Garlic pwdr
- 3/4 tsp Sugar
- 1/2 tsp Grnd black pepper
- 1 tsp Chopped cilantro, to 3 tsp
- 1/8 tsp Red pepper flakes, optional
- 2 x Carrots, julienned
- 1Â 1/2 c. Broccoli florets
- 1 x Zucchini, cubed
- 8 ounce Waterchestnuts, sliced
- 4 ounce Pimiento, minced
- 3 x Scallion, sliced
- 1/2 x Tomato, minced, optional
Description
Cook The Noodles Till Al Dente; 2-3 Min. Drain And Toss With 1/4 C. Of The Broth. Combine The Oil, Vinegar, Spices, Soy Sauce, And Peanut Butter. Pour Over The Noodles And Toss.…

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