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“Another find from Kraft Original recipe calls for Light Peanut Spread made by Kraft but I was unable to list this in the ingredients, so I subsituted for Peanut Butter”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 teaspoons oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 1 bunch Broccolini, trimmed
  • 1 red capsicum, sliced
  • 12 cup chicken stock
  • 13 cup smooth reduced-calorie peanut butter
  • 1 tablespoon sweet chili sauce
  • 2 teaspoons soy sauce
  • 1 cup cabbage, shredded
  • 1 cup bean sprouts
  • 400 g fresh rice noodles, refreshed in boiling water for 1 minute

Directions

  1. Heat oil in a non-stick wok or frying pan over high heat. Cook onion and garlic until onion is tender. Add broccolini and capsicum, stir-fry until just tender.
  2. Add chicken stock, peanut spread, sweet chilli sauce and soy sauce. Stir for 1 minute or until vegetables are coated.
  3. Add cabbage and bean shoots and cook until just wilted.
  4. Toss through noodles until heated through. Serve immediately.

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