Total Time
Prep 20 mins
Cook 10 mins

This is a recipe out of a book from my MIL. I borrowed the book from her and copied down the recipes I liked. This was one of them.

Ingredients Nutrition


  1. In medium saucepan, combine chicken broth, mustard, peanut butter, sugar, soy sauce, garlic, ginger and cornstarch.
  2. Cook over medium heat until mixture thickens and begins to boil.
  3. Reduce heat and keep warm.
  4. In large skillet, over medium high heat, saute vegetables in oil until tender about 5 minutes.
  5. In large serving bowl, combine hot cooked pasta, vegetables and peanut sauce, tossing until well coated.
  6. Garnish with chopped peanuts and scallion brushes.
  7. Serve immediately.


Most Helpful

Yum! I used only 1/3 c mustard. My hubby and I loved it, but the kiddos were reluctant, as they do not like mustard. I will be making it again, and they will get used to it.

Mhoefer March 20, 2012

Very quick and easy. This met with slightly mixed reviews in my house, but I thought it was pretty good and the leftovers didn't go to waste. The mustard flavor overpowered the rest of the sauce a little so I would cut it back to 1/3 cup. I used a frozen stir-fry mix for the vegetables (asparagus, carrots, onions, celery, squash, etc.) which worked well. The package said there were 5 cups in the 1 lb bag so I only used 4/5, but I would use the whole bag next time, if I make this again. I would also use rice noodles instead of linguine. Thanks for sharing.

littleturtle March 25, 2008

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