BROCCOLI-PEANUT STIR-FRY WITH NOODLES

4 ounces (2 cups) uncooked broad yolk free egg noodles
1 tablespoon Roasted Garlic Butter with Olive Oil*
4 cups broccoli florets
2 medium (1 cup) carrots, sliced
1/3 cup stir-fry sauce
1 (14 to 15-ounce) can baby corn, drained, cut into 1/2-inch pieces
1/4 cup finely chopped dry roasted peanuts

Cook noodles according to package directions. Drain. Keep warm.

Meanwhile, melt garlic butter in 12-inch nonstick skillet until sizzling; add broccoli and carrots. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 7 minutes).

Stir in stir-fry sauce and corn; continue cooking until heated through (2 to 3 minutes).

Add hot cooked noodles; toss to lightly coat. Sprinkle with peanuts.

*Substitute 1 tablespoon Butter and 1 teaspoon finely chopped fresh garlic.

TIP: Reducing the fat in recipes is easy if you master a few simple techniques. Many stir-fries are filled with whole or halved peanuts which really send the fat content soaring. By finely chopping the peanuts, you can use less because they go further by covering more of the food.

Makes 4 servings.
Nutrition Facts (per serving):
Calories: 340, Fat: 9 g, Cholesterol: 5 mg, Sodium: 790 mg, Carbohydrates: 58 g, Dietary Fiber: 8 g, Protein: 14 g