1 lb Cellophane noodles
1 tb Peanut oil
1 lb Fresh mushrooms
10 oz Spinach, chopped
1 ea Lg red pepper, cut in strips
1 ea Medium onion, diced
2 ea Zucchini, cut in strips
2 ts Minced garlic
2 tb Soy sauce
1/4 c Chicken broth
1/2 c Thai peanut sauce
Prepare noodles according to package directions (cook 4-6 minutes, or to taste); set aside. In large
skillet or wok heat oil on medium heat until sizzling. Add mushrooms, spinach, bell pepper, zucchini, onion and garlic, and stir fry 3-4 minutes. Add soy sauce, sugar, chicken broth and noodles. Toss gently and heat through (approximately 1 minute). Immediately before serving pour your peanut sauce over top. Purchase Thai Peanut Sauce in oriental section of your grocery or at oriental market.