Peanut Snap Pea Beef Noodles For Two Recipes

ASIAN PEANUT BEEF & NOODLES

Steps:

• Cook spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 minute of the spaghetti cooking time.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 minute or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 minute or until sauce thickens.
• Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.

ASIAN PEANUT NOODLES WITH BEEF FOR TWO

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt and adding snap peas and pepper strips to the boiling water for the last 2 min.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened and meat is done.
• Drain spaghetti mixture. Add to meat mixture; mix lightly. Stir in onions; sprinkle with nuts.

PEANUT & SNAP PEA BEEF & NOODLES FOR TWO

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt and adding peas and peppers to the boiling water for the last 2 min.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 to 4 min. or until done. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened.
• Drain spaghetti mixture. Add to meat mixture along with the onions; mix lightly. Top with nuts.

PEANUTTY NOODLES

Steps:

• Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

PEANUT NOODLES

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
• Toss noodles with sauce, and serve.

THAI PEANUT BEEF AND PEA PODS OVER NOODLES

Steps:

• Cook and drain spaghetti as directed on package; cover to keep warm.
• Meanwhile, in 12-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add onions, pea pods and bell pepper. Cook and stir 3 to 4 minutes or until vegetables are crisp-tender.
• In small bowl, mix broth, ground red pepper, salt and cornstarch. Stir into beef and vegetables. Add peanut butter. Cook 1 to 2 minutes, stirring frequently, until thick and bubbly. Serve over cooked spaghetti; top with peanuts.

THAI PEANUT BEEF & NOODLES FOR TWO

Steps:

• Cook spaghetti in large saucepan as directed on package, adding peas and peppers to the boiling water for the last 2 min.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 to 4 min. or until done. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened.
• Drain spaghetti mixture. Add to meat mixture along with the onions; mix lightly. Top with nuts.

30-MINUTE ASIAN BEEF & NOODLES FOR TWO

Steps:

• Cook spaghetti in large saucepan as directed on package, adding peas and peppers to the boiling water for the last 2 min.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 to 4 min. or until done. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened.
• Drain spaghetti mixture. Add to meat mixture along with the onions; mix lightly. Top with nuts.

BEEF AND SNOW PEAS WITH PANFRIED NOODLES

Steps:

• Cook noodles according to package directions, then drain in a colander.
• Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.
• Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.
• Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.
• Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.