Asian Noodles Recipe

• 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
• 1 1/2 Tbsp. Low sodium soy sauce
• 1 1/2 tsp Natural peanut butter
• 1 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
• 1 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

1. Cook the noodles till al dente; 2-3 min.
2. Drain and toss with 1/4 c. of the broth.
3. Combine the oil, vinegar, spices, soy sauce, and peanut butter.
4. Pour over the noodles and toss.
5. Stir fry the carrots and broccoli in the remaining 2 tbsp broth till crisp-tender.
6. Add in the zucchini and cook for a few more min.
7. Combine all the vegetables with the noodles.
8. Serve at room temp.
9. Garnish with tomatoes.

chinese noodles, vegetable broth, vegetable broth, sesame oil, rice wine vinegar, soy sauce, peanut butter, ginger, garlic, sugar, black pepper, cilantro, red pepper, carrots, broccoli florets, zucchini, waterchestnuts, pimiento, scallion, tomato

Taken from cookeatshare.com/recipes/asian-noodles-70415 (may not work)