Vermicelli Stir-Fry with Peanut Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 405
  • Calories from fat: 24%
  • Fat: 10.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 3g
  • Protein: 22.6g
  • Carbohydrate: 59.7g
  • Fiber: 4.4g
  • Cholesterol: 15mg
  • Iron: 5mg
  • Sodium: 648mg
  • Calcium: 56mg


  • 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


  1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
  2. 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.
  3. 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.
  4. Combine pasta and turkey mixture; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 1/2 teaspoons peanuts.
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