-
1
To make the sauce, combine the cornstarch with just enough water to dissolve in a medium-sized mixing bowl.
-
2
Whisk until completely dissolved.
-
3
Add the coconut milk, peanut sauce, lime juice, and sugar, and whisk together until smooth.
-
4
Set aside.
-
5
Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths.
-
6
While the noodles are cooking, heat the oil in a soup pot.
-
7
Add the onion and saute over medium-low heat until translucent.
-
8
Add the garlic and continue to saute until both are golden.
-
9
Layer the broccoli, cauliflower, green beans, bell pepper, and chilies in the pot without stirring them in.
-
10
Pour in about 1 cup water.
-
11
Bring to a rapid simmer (youll hear it rather than see it), then lower the heat.
-
12
Cover and cook for 8 to 10 minutes, or until all the vegetables are tender-crisp.
-
13
Add the sauce to the soup pot and stir everything together well.
-
14
Bring to a gentle simmer and cook for 5 to 10 minutes longer, uncovered, or until the sauce has thickened and the vegetables are just a bit more done than tender-crisp.
-
15
Place a small amount of noodles in the bottom of each serving bowl and ladle some of the stew over them.
-
16
If you wish, garnish with chopped peanuts, sliced scallions, or both.
-
17
Per serving:
-
18
Calories: 208
-
19
Total fat: 8g
-
20
Protein: 5g
-
21
Fiber: 5g
-
22
Carbohydrate: 33g
-
23
Cholesterol: 0mg
-
24
Sodium: 62mg
