VERMICELLI STIR FRY RECIPE RECIPES

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VERMICELLI STIR-FRY WITH PEANUT SAUCE RECIPE | MYRECIPES



Vermicelli Stir-Fry with Peanut Sauce Recipe | MyRecipes image

You can substitute 1 1/2 teaspoons olive oil and 1/4 teaspoon crushed red pepper for the chili oil.

Provided by Karen Levin

Yield 4 servings (serving size: 1 1/2 cups)

Number Of Ingredients 12

8 ounces uncooked vermicelli
1?½ teaspoons dark sesame oil
1?½ cups cubed deli, lower-salt turkey breast (about 6 ounces)
? cup thinly sliced green onions
1?½ teaspoons chili oil
2 cups snow peas, diagonally halved crosswise
1?? cups red bell pepper strips
3 garlic cloves, minced
½ cup low-salt chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons reduced-fat peanut butter
2 tablespoons chopped dry-roasted peanuts

Steps:

  • Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
  • Heat sesame oil in a large nonstick skillet over medium heat. Add turkey and green onions; stir-fry 1 minute. Remove from skillet. Set aside; keep warm.
  • Heat chili oil in skillet over medium-high heat. Add snow peas, bell pepper, and garlic; sauté 3 minutes. Combine broth, soy sauce, and peanut butter; stir well with a whisk. Add to skillet; cook 2 minutes, stirring frequently. Stir in turkey mixture; remove from heat.
  • Combine pasta and turkey mixture; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 1/2 teaspoons peanuts.

Nutrition Facts : Calories 405 calories, CarbohydrateContent 59.7 g, CholesterolContent 15 mg, FatContent 10.8 g, FiberContent 4.4 g, ProteinContent 22.6 g, SaturatedFatContent 1.5 g, SodiumContent 648 mg

VERMICELLI STIR-FRY WITH PEANUT SAUCE RECIPE | MYRECIPES



Vermicelli Stir-Fry with Peanut Sauce Recipe | MyRecipes image

You can substitute 1 1/2 teaspoons olive oil and 1/4 teaspoon crushed red pepper for the chili oil.

Provided by Karen Levin

Yield 4 servings (serving size: 1 1/2 cups)

Number Of Ingredients 12

8 ounces uncooked vermicelli
1?½ teaspoons dark sesame oil
1?½ cups cubed deli, lower-salt turkey breast (about 6 ounces)
? cup thinly sliced green onions
1?½ teaspoons chili oil
2 cups snow peas, diagonally halved crosswise
1?? cups red bell pepper strips
3 garlic cloves, minced
½ cup low-salt chicken broth
3 tablespoons low-sodium soy sauce
2 tablespoons reduced-fat peanut butter
2 tablespoons chopped dry-roasted peanuts

Steps:

  • Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
  • Heat sesame oil in a large nonstick skillet over medium heat. Add turkey and green onions; stir-fry 1 minute. Remove from skillet. Set aside; keep warm.
  • Heat chili oil in skillet over medium-high heat. Add snow peas, bell pepper, and garlic; sauté 3 minutes. Combine broth, soy sauce, and peanut butter; stir well with a whisk. Add to skillet; cook 2 minutes, stirring frequently. Stir in turkey mixture; remove from heat.
  • Combine pasta and turkey mixture; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 1/2 teaspoons peanuts.

Nutrition Facts : Calories 405 calories, CarbohydrateContent 59.7 g, CholesterolContent 15 mg, FatContent 10.8 g, FiberContent 4.4 g, ProteinContent 22.6 g, SaturatedFatContent 1.5 g, SodiumContent 648 mg

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