Busters Recipes

Thai Peanut Vegetables and Noodles

6 ounces uncooked fine egg noodles
1 7/8oz pkg Thai noodles oriental seasoning mix
2 tablespoons sugar
2 tablespoons soy sauce
1/2 cup water
1 egg -- slighty beaten
1 tablespoon oil
2 cups peeled eggplant strips
1 cup fresh bean sprouts
1 medium red bell pepper -- cut into thin strips
1 8oz pkg sliced fresh mushrooms
1/3 cup diagonally sliced green onions
1/4 cup coarsely chopped dry-roasted peanuts

Cook noodles to desired doneness as directed on package. Drain; cover to keep
warm.

2. Meanwhile, in small bowl, combine seasoning mix, sugar, soy sauce and water;
mix well. Set aside.

3. Spray large nonstick skillet with nonstick cooking spray. Heat over
medium-high heat until hot. Add egg; cook and stir until set. Remove from
skillet. Cut egg into thin strips. Set aside.

4. Add oil to skillet; heat over medium-high heat until hot. Add eggplant, bean
sprouts, bell pepper and mushrooms; cook and stir 3 to 4 minutes or until
vegetables are crisp-tender. Add onions and cooked egg. Stir soy sauce mixture
well; pour over vegetable mixture. Cook and stir until sauce is bubbly and
thickened.

5. Add noodles to vegetable mixture in skillet; toss gently to coat. Sprinkle
with peanuts.