2 teaspoons oil 1 onion, sliced 1 clove garlic, crushed 1 bunch broccoli, trimmed 1 red capsicum, sliced 1/2 cup vegetable or chicken stock 1/3 cup KRAFT* Light Smooth Peanut Spread 1 tablespoon sweet chilli sauce 2 teaspoons soy sauce 1 cup cabbage, shredded 1 cup bean shoots 400g fresh rice noodles, refreshed in boiling water for 1 minute
Method
HEAT oil in a non-stick wok or frying pan over high heat. Cook onion and garlic until onion is tender. Add broccoli and capsicum, stir-fry until just tender.
ADD stock, peanut spread, sweet chilli sauce and soy sauce. Stir for 1 minute or until vegetables are coated. Add cabbage and bean shoots and cook until just wilted.
TOSS through noodles until heated through. Serve immediately.
2 teaspoons oil
1 onion, sliced
1 clove garlic, crushed
1 bunch broccoli, trimmed
1 red capsicum, sliced
1/2 cup vegetable or chicken stock
1/3 cup KRAFT* Light Smooth Peanut Spread
1 tablespoon sweet chilli sauce
2 teaspoons soy sauce
1 cup cabbage, shredded
1 cup bean shoots
400g fresh rice noodles, refreshed in boiling water for 1 minute
HEAT oil in a non-stick wok or frying pan over high heat. Cook onion and garlic until onion is tender. Add broccoli and capsicum, stir-fry until just tender.
ADD stock, peanut spread, sweet chilli sauce and soy sauce. Stir for 1 minute or until vegetables are coated. Add cabbage and bean shoots and cook until just wilted.
TOSS through noodles until heated through. Serve immediately.