Serves: 4
1. Heat 2 quarts water to boiling in 3-quart saucepan. Break noodles in half and pull apart slightly drop into boiling water. Cook uncovered 1 minute drain. Rinse with cold water drain.
2. Beat peanut butter, soy sauce, gingerroot and crushed red pepper in small bowl, using wire whisk, until smooth. Gradually beat in broth.
3. Place noodles in large bowl. Add peanut butter mixture, bean sprouts, bell pepper and onions toss. Sprinkle with cilantro.
NUTRITION FACTS: 1 Serving (1 cup): Calories 375 (Calories from Fat 160) Fat 18g (Saturated 4g) Cholesterol 0mg Sodium 740mg Carbohydrate 42g (Dietary Fiber 3g) Protein 14g % DAILY VALUE: Vitamin A 14% Vitamin C 34% Calcium 4% Iron 14% DIET EXCHANGES: 2 Starch 1/2 High-Fat Meat 2 Vegetable 2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rice Noodles with Peanut Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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