8 to Try:
1. Sweet-and-Sour: Substitute bottled reduced-sodium sweet-and-sour sauce for the peanut sauce. Stir 6 ounces grilled chicken breast, cut into strips, into cooked noodle mixture; heat through.2. Teriyaki: Substitute 1/4 cup reduced-sodium teriyaki sauce and 1/4 cup water for the peanut sauce. Top with 1/4 cup unsalted roasted cashews.3. Thai-Curry: Add 1/3 cup unsweetened light coconut milk and 1 teaspoon curry powder to broth mixture. Top with 1/4 cup unsalted dry-roasted peanuts. Serve with lime wedges.4. Tofu-Sesame: Omit peanut sauce. Stir 2 tablespoons reduced-sodium soy sauce, 2 tablespoons hoisin sauce, 1/4 cup water, 1 teaspoon toasted sesame oil, and 1 cup cubed extra-firm tofu into cooked noodle mixture; heat through. If desired, add 2 teaspoons seasoned rice vinegar. Top with 2 teaspoons toasted sesame seeds.5. Beef and Broccoli: Use beef broth and frozen broccoli for the broth and vegetables. Stir 5 ounces cooked lean roast beef, cut into strips (1 cup), into cooked noodle mixture; heat through.6. Gingered Shrimp: Add 1 teaspoon grated fresh ginger to broth mixture. Stir 5 ounces cooked shrimp into cooked noodle mixture; heat through.7. Italian: Substitute canned or jarred reduced-sodium pasta sauce for the peanut sauce and 2 cups shredded fresh spinach, 1 cup frozen Italian-cut green beans, and 1/2 cup choped zucchini for the vegetables. Stir 8 ounces chopped cooked Italian chicken sausage into cooked noodle mixture; heat through. Top with 1/4 cup shredded Parmesan cheese.8. Mexican: Substitute bottled reduced-sodium salsa for the peanut sauce and use frozen yellow, green, and red pepper and onion stir-fry vegetables. Stir 3 ounces cooked chorizo sausage into cooked noodle mixture; heat through. Top with 1 tablespoon snipped fresh cilantro.