Vermicelli Stir-fry with Peanut Sauce

Vermicelli Stir-fry with Peanut Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 8

    ounces uncooked vermicelli

  • teaspoons dark sesame oil

  • cups cubed deli, lower salt turkey breast (about 6 ounces)

  • cup thinly sliced green onions

  • teaspoons chili oil

  • OR

  • teaspoons olive oil

  • AND

  • ¼

    teaspoon crushed red pepper

  • 2

    cups snow peas diagonally halved crosswise

  • 1⅓

    cups red bell pepper strips

  • 3

    garlic cloves minced

  • ½

    cup low-salt chicken broth

  • 3

    tablespoons low-sodium soy sauce

  • 2

    tablespoons reduced-fat peanut butter

  • 2

    tablespoons chopped dry-roasted peanuts


Cook pasta according to package directions, omitting salt and fat. Drain; set aside. Heat sesame oil in a large nonstick skillet over medium heat. Add turkey and green onions; stir-fry 1 minute. Remove from skillet. Set aside; keep warm. Heat chili oil in skillet over medium-high heat. Add snow peas, bell pepper, and garlic; sauté 3 minutes. Combine broth, soy sauce, and peanut butter; stir well with a whisk. Add to skillet; cook 2 minutes, stirring frequently. Stir in turkey mixture; remove from heat. Combine pasta and turkey mixture; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 1/2 teaspoons peanuts. Serving Size: 1 1/2 cups


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