My new year’s resolution is to learn to cook some new dishes. We’ve been in a rut with the same few things over and over again. I made a new stir-fry recipe that uses noodles instead of rice and it was a big hit! It has peanuts in it, though, so H can’t take the leftovers to school because her best friend is allergic. Oh well, more for me!

Here’s the recipe:
Vermicelli Stir-Fry with Peanut Sauce

Ingredients

8 ounces uncooked vermicelli
1 1/2 teaspoons dark sesame oil
8 ounces boneless chicken breast, cubed, (*vegetarian option…soy crumbles or cubed firm tofu, pressed to remove water)
1/3 cup thinly sliced green onions
1 1/2 teaspoons chili oil(You can substitute 1 1/2 teaspoons olive oil and 1/4 teaspoon crushed red pepper for the chili oil)
2 cups snow peas, diagonally halved crosswise
1 1/3 cups red bell pepper strips
3 garlic cloves, minced
1/2 cup vegetable broth
3 tablespoons low-sodium soy sauce
2 tablespoons reduced-fat peanut butter
2 tablespoons chopped dry-roasted peanuts
Preparation
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 chicken (or soy crumbles or tofu) and stir fry until browned and cooked through. Add 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 chicken 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.

I made the mistake of doubling the recipe. It still turned out good, but the pan was too small for all the noodles. Next time I’ll use a bigger skillet.