Thai Peanut Noodle Stir Fry
|Chicken broth||1 Cup (16 tbs) (Or Low Sodium Broth)|
|Dijon mustard||1⁄2 Cup (8 tbs) (Grey Poupon)|
|Creamy peanut butter||1⁄3 Cup (5.33 tbs)|
|Firmly packed light brown sugar||3 Tablespoon|
|Soy sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Minced fresh ginger||1⁄2 Teaspoon|
|Cut up vegetables||4 Cup (64 tbs) (Red Bell Pepper, Carrot, Mushrooms, Green Onions, Pea Pods)|
|Vegetable oil||1 Tablespoon|
|Linguine||1 Pound, cooked|
|Chopped peanuts||2 Tablespoon (For Garnish)|
|Chopped scallions||2 Tablespoon (For Garnish)|
In medium saucepan, combine chicken broth, mustard, peanut butter, sugar, soy sauce, garlic, ginger and cornstarch.
Cook over medium heat until mixture thickens and begins to boil; reduce heat and keep warm.
In large skillet, over medium-high heat, saute vegetables in oil until tender, about 5 minutes.
In large serving bowl, combine hot cooked pasta, vegetables and peanut sauce, tossing until well coated.
Garnish with chopped peanuts and scallion brushes.