Ingredients
- 2 cups uncooked broad yolk free egg noodles
- 1 Tbsp. butter
- 4 cups broccoli florets
- 2 medium carrots, sliced
- 1 tsp. finely chopped fresh garlic
- 1/3 cup stir-fry sauce
- 1 can baby corn, drained, cut into 1/2 inch pieces
- 1/4 cup finely chopped dry roasted peanuts
Directions
Cook noodles according to package directions. Drain. Keep warm. Meanwhile, melt butter in 12 inch non-stick skillet until sizzling; add broccoli, carrots and garlic. Cook over medium high heat, stirring occasionally, until veggies are crispy-tender. Stir in stir-fry sauce and corn; continue cooking until heated through. Add hot cooked noodles; toss to lightly coat. Sprinkle with peanuts.
By Robin from Washington, IA
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