Vegetable Lo Mein with Peanut Sauce
3/4 c. water
1/4 c. reduced fat creamy peanut butter
2 T. sugar 3
T. soy sauce
2T. cider vinegar
2 t. cornstarch
1 1/2 T grated gingerroot
8 medium green onions, sliced (1/2 c.)
1 bag (16 oz.) frozen stir-fry vegetables
1 bag (8 oz.) fresh bean sprouts
1 can (8 oz.) sliced water chestnuts, drained
6 cups lo mein noodles
1. Mix water, peanut butter, sugar, soy sauce, vinegar, cornstarch, gingerroot and onions; set aside.
2. Spray Wok with cooking spray; heat over medium-high heat. Add stir-fry vegetables; Cook for 5 minutes, stirring frequently. Stir in bean sprouts and water chestnuts. Cook 3 minutes. Stir in peanut butter mixture. Cover and cook about 5 minutes or until sauce is thickened.
3. Serve vegetable mixture over noodles.
6 Servings 1 Serving = 5 WW points