Vegetarian

Thai Broccoli and Noodle Salad takes 20 minutes to prepare.

Thai Broccoli and Noodle Salad takes 5 minutes to cook.

Thai Broccoli and Noodle Salad makes 6 servings.

The ingredients for Thai Broccoli and Noodle Salad are:

.25 c. Peanut Butter, smooth or chunky (stats are based on smooth)*
2 TBS Splenda or other low/no calorie sweetener
1.5 TBS hot water
2 TBS Lime Juice
1 TBS Reduced Sodium Soy Sauce
1.5 TBS Sesame Oil
.25 tsp red pepper fakes (can use more or less for taste, but this fits me perfectly)
3 cups fresh Broccoli, chopped to desired thickness
1 red bell pepper (stats are based on 164 grams of bell pepper)
1 onion
2TBS vegetable oil
1 clove garlic
2 cups Udon Noodles, cooked (6.66 ounces dry)
(optional, stats include noodles)

*can also use reduced fat PB with no harm done to the flavors

Here is how you make Thai Broccoli and Noodle Salad:

Combine peanut butter, sweetener, hot water, lime juice, soy sauce, sesame oil, and red pepper flakes until well blended. (Water needs to be HOT to help melt the peanut butter). Set aside. Heat vegetable oil in large skillet over medium high heat. Add broccoli, bell pepper, onion, and garlic. Stir fry 3-4 minutes or until vegetables are tender-crisp. Remove from heat and stir in peanut sauce. Serve warm (or not!).Serving Size:?Makes 6 generous 1 cup servings

The nutritional information for Thai Broccoli and Noodle Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 247.3

• Total Fat: 11.8 g
• Cholesterol: 0.0 mg
• Sodium: 687.2 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 3.3 g
• Protein: 7.5 g

Thai Broccoli and Noodle Salad is Asian cuisine.

The dietary needs meet for Thai Broccoli and Noodle Salad is Vegetarian