Vegetable Pan with Nuts

Pasta dishes are just always delicious!

Stir the peanut butter leisurely with the water in a small baking bowl. Mix in the soy sauce as well as the sugar. Set aside.

Cut the carrot into narrow strips and the red onion into slices. Cut the zucchini diagonally into slices. Cut the bell bell pepper into postage stamp sized pieces.

Bring water to a boil in a large saucepan and pour in the egg noodles. Immediately remove from the stove and set aside for 4 min, stirring occasionally to separate the noodles.

Heat a wok or large skillet. Add the peanuts and toast (without oil) until they begin to brown. Lift out with a pan scoop and set aside for later.

Add the oil to the wok form and heat. Add the onion, carrot, zucchini, bell bell pepper, chili and garlic and stir-fry for 2-3 minutes. Add the water chestnuts, bean sprouts and peanut sauce. Bring to a boil and heat thoroughly.

Add salt and season as needed.

Drain the noodles and bring to the table along with the vegetable skillet with nuts. Sprinkle with the peanuts set aside.

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