1 lb Cellophane noodles 1 tb Peanut oil 1 lb Fresh mushrooms 10 oz Spinach, chopped 1 ea Lg red pepper, cut in strips 1 ea Medium onion, diced 2 ea Zucchini, cut in strips 2 ts Minced garlic 2 tb Soy sauce 1/4 c Chicken broth 1/2 c Thai peanut sauce Prepare noodles according to package directions (cook 4-6 minutes, or to taste); set aside. In large skillet or wok heat oil on medium heat until sizzling. Add mushrooms, spinach, bell pepper, zucchini, onion and garlic, and stir fry 3-4 minutes. Add soy sauce, sugar, chicken broth and noodles. Toss gently and heat through (approximately 1 minute). Immediately before serving pour your peanut sauce over top. Purchase Thai Peanut Sauce in oriental section of your grocery or at oriental market.
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