Categories: dinner, nondairy

Ingredients

• 8 ounce package cellophane noodles
• 12 precooked meatballs, cut in half
• 14.5 ounce can reduced-sodium, fat-free beef broth
• 16 ounce package frozen Asian-blend vegetables
• 1/4 cup peanut sauce
• 1 tablespoon peanut butter
• 1 teaspoon brown sugar
• 1 teaspoon cornstarch mixed with 1 teaspoon cold water

Directions

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.

4. After 5 minutes, or when vegetables are crisp-tender, add peanut sauce, peanut butter, brown sugar, and cornstarch mixture; simmer for another minutes, stirring, until slightly thickened.

5. Serve over noodles with additional peanut sauce, if you like.

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