Ingredients: 4 ounces (2 cups) uncooked noodles 1 tablespoon roasted garlic butter with olive oil 4 cups broccoli florets 2 medium (1 cup) carrots, sliced 1/3 cup stir-fry sauce 1 (14 to 15-ounce) can baby corn, drained, cut into 1/2-inch pieces 1/4 cup finely chopped dry roasted peanuts

Recipe Info Category: Pasta & Rice Rating: 2 Contributor: P. Clayton

Cook noodles according to package directions. Drain. Keep warm.

Meanwhile, melt garlic butter in 12-inch nonstick skillet until sizzling; add broccoli and carrots. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 7 minutes). Stir in stir-fry sauce and corn; continue cooking until heated through (2 to 3 minutes).

Add hot cooked noodles; toss to lightly coat. Sprinkle with peanuts.