2 cups frozen stir-fry vegetables (broccoli, green beans, mushrooms, red peppers)
1 Tbsp. HEINZ Red Wine Vinegar
3 oz. dry rice noodles, cooked, rinsed
1/4 cup chopped fresh cilantro
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Let's Make It
Heat 2 Tbsp. dressing in large saucepan on medium heat. Add garlic and ginger; cook and stir 30 sec. or until fragrant. Add chicken; cook and stir 2 to 3 min. or until lightly browned.
Stir in broth. Add vegetables; stir. Bring to boil; simmer on medium-low heat 8 to 10 min. or until chicken is done. Remove from heat. Stir in vinegar.
Ladle soup over noodles in 6 soup bowls; sprinkle with cilantro.
Sprinkle 1 Tbsp. chopped PLANTERS Dry Roasted Peanuts over soup in each bowl along with the cilantro.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 0.8236g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.