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Spring Stir-Fry in Peanut Sauce

Spring Stir-Fry in Peanut Sauce recipe
photo by:kraft
my boyfriend and i loved it! my favorite kraft recipe so far
posted by
rcollins05
on 6/23/2011
time
prep:
15 min
total:
22 min
servings
total:
4 servings, 2 cups each
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posted:
6/29/2007
Easy to make, my kids liked it but I wasn't very impressed. Doesn't look very presentable.
posted:
6/25/2007
Tastes alright...but this is the most unapetizing LOOKING recipe I have ever made! The noodles were very hard to incorporate and it ended up looking pink. If I were to make it again I would probably use egg noodles or rotini. I used a larger selection of veggies too..snow peas, carrotts, red & green peppers and broccoli.
posted:
5/29/2007
It wasn't bad but not my family's favorite taste....I personally kept tasting the penut butter. Probably won't make it again but was worth the try.
posted:
5/23/2007
Good flavors. I added a little bit of lime juice like it suggests and it was very good. My husband loved it, he took the left overs for lunch.
posted:
5/18/2007
This is such a great dinner. I've made it twice, and it is now officially our favorite meal!
posted:
5/18/2007
Simple to make and good topped with more soy sauce.
posted:
5/1/2007
I added extra red pepper flakes and green onions to add a little kick. It worked. It was spicy enough yet mild if I wasn't in the mood. My husband loves this dish as well!
posted:
4/30/2007
Oh my goodness. This was so wonderful. I left out the peppers, and used just broccoli and matchstick carrots. Better than my favorite Chinese place!!
posted:
4/2/2007
Had a great flavor! Made with frozen stir fry veggies for convenience and used spaghetti noodles instead of fettuccine. Easy and filling!
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