• 4servings
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B12, D, E
MineralsZinc, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounces (2 cups) uncooked broad yolk free egg noodles

  2. 1 tablespoon butter or margarine

  3. 1 teaspoon minced fresh garlic

  4. 4 cups broccoli florets

  5. 2 medium (1 cup) carrots, sliced

  6. 1/3 cup stir-fry sauce

  7. 1 (14 to 15-ounce) can baby corn, drained, cut into 1/2-inch pieces

  8. 1/4 cup finely chopped dry roasted peanuts

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions. Drain. Keep warm.

  2. Meanwhile, melt butter in 12-inch nonstick skillet until sizzling; add garlic, broccoli and carrots. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 7 minutes). Stir in stir-fry sauce and corn; continue cooking until heated through (2 to 3 minutes).

  3. Add hot cooked noodles; toss to lightly coat. Sprinkle with peanuts.


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