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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Chinese
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asian Noodle Stir-Fry

Recipe Tags: Stir Fry Recipes

Date Added: December 03, 2009

Ingredients:

1 Pound Noodles cooked, cooled and, roughly choppe
1 Tablespoon Peanut Oil or to taste
1 Pound Fresh Mushrooms approximately 35-40
10 Ounces Spinach chopped
1 Unit Red Pepper cut in strips
1 Unit Onion diced
2 Unit Zucchini cut in strips
2 Teaspoons Garlic
2 Tablespoons Soy Sauce plus 1 teaspoon
1/4 Cup Chicken Broth (preferably home-made)
1/2 Cup Thai Peanut Sauce
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Directions:

1. Prepare noodles according to package directions (cook 4-6 minutes, or to taste); set aside.

2. In large skillet or wok heat oil on medium heat until sizzling.

3. Add mushrooms, spinach, bell pepper, zucchini, onion and garlic, and stir fry 3-4 minutes.

4. Add soy sauce, sugar, chicken broth and noodles.

5. Toss gently and heat through (approximately 1 minute).

6. Immediately before serving pour your peanut sauce over top.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Soy, Gluten, Mushroom, MSG, Poultry, Garlic, Onion allergies.
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