Vermicelli Stir-Fry with Peanut Sauce

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

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 405
Caloriesfromfat 24 %
Fat 10.8 g
Satfat 1.5 g
Monofat 4.6 g
Polyfat 3 g
Protein 22.6 g
Carbohydrate 59.7 g
Fiber 4.4 g
Cholesterol 15 mg
Iron 5 mg
Sodium 648 mg
Calcium 56 mg

Ingredients

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

Preparation

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.

Karen Levin,

Cooking Light

May 1997
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