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“This was one of 4 recipes in Parenting magazine based on the precooked meatball. I haven't tried this one yet, but the one i did try was great!”

Ingredients Nutrition

  • 8 ounces cellophane noodles (in Asian-food section of supermarket)
  • 12 precooked meatballs, cut in half
  • 14 12 ounces reduced-sodium fat-free beef broth
  • 16 ounces frozen asian-style vegetables
  • 14 cup peanut sauce (in Asian-food section)
  • 1 tablespoon peanut butter
  • 1 teaspoon brown sugar
  • 1 teaspoon cornstarch, mixed with 1 tsp cold water


  1. Cook noodles according to package directions and keep warm.
  2. Combine meatballs and broth in large skillet; bring to boil, reduce heat, and simmer for 5 minutes, stirring occasionally.
  3. Add vegetables; return to boil, then reduce to simmer, stirring occasionally. After 5 minutes, or when vegetables are crisp-tender, add peanut-sauce, peanut butter, brown sugar, and cornstarch mixture; simmer for another minute, stirring, until slightly thickened. Serve over noodles with additional peanut sauce, if you like.

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