Asian Vegetables With Noodles

Ingredients:

• 1/4 cup Country Crock® Spread
• 1 cup uncooked fine egg noodles
• 1 clove garlic, chopped
• 1/4 to 1/8 tsp. ground ginger
• 1 bag (16 oz.) frozen stir-fry vegetables, thawed
• 3/4 cup fat free reduced sodium chicken broth

Directions:

1. Melt Country Crock® Spread in 10-inch nonstick skillet over medium heat and cook noodles, garlic and ginger, stirring frequently, 2 minutes. Stir in vegetables and broth. Bring to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, until noodles are tender, about 6 minutes.

• TIP: Use cooked sliced fresh assorted Asian vegetables instead of frozen vegetables.
• Cost per recipe*: $4.47.
  
  Cost per serving*: $1.11.
  
  *Based on average retail prices at national supermarkets.
  
  See nutrition information for sodium content.