Serve a very flavorful vegetarian stir-fry in less than 20 minutes
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4 ounces (2 cups) uncooked broad yolk free egg noodles
1 tablespoon Land O Lakes® Butter
4 cups broccoli florets
2 medium (1 cup) carrots, sliced
1 teaspoon finely chopped fresh garlic
13 cup stir-fry sauce
1 (14- to 15-ounce) can baby corn, drained, cut into 1/2-inch pieces
14 cup finely chopped dry roasted peanuts
STEP 1
Cook noodles according to package directions. Drain. Keep warm.
STEP 2
Melt butter in 12-inch nonstick skillet until sizzling; add broccoli, carrots and garlic. Cook over medium-high heat, stirring occasionally, 6-7 minutes or until vegetables are crisply tender. Stir in stir-fry sauce and corn; continue cooking 2-3 minutes or until heated through.
STEP 3
Add hot cooked noodles; toss to lightly coat. Sprinkle with peanuts.
Stir-fry sauce flavors can vary from spicy, to sweet-sour, to traditional. All are generally soy sauce based. Some are a bit thick and some are thin and watery, so choose your favorite---all of them will work in this tasty recipe. Some may be called marinades and can be easily used as a stir-fry sauce.
