Recipes out of the Blond Box

1 package (8.8 ounces) thin rice noodles
½ cup prepared peanut sauce
1 tablespoon rice vinegar
1 teaspoon low-sodium soy sauce
1 tablespoon olive oil
1 bag (16 ounces) frozen Asian vegetable blend
½ cup dry-roasted peanuts, chopped

Soak noodles in hot water for 20 min. In a small bowl, stir together peanut sauce, vinegar, and soy sauce.

Heat oil in a large skillet over medium-high heat. Add vegetables the pan and cook 5 min., stirring occasionally.

Drained noodles, reduce heat to medium and add noodles to skillet, pour sauce over top and toss to combine. Cook 2 min. until heated through. Top with peanuts.