Dry roasted peanuts add a crunchy texture to this quick-and-easy vegetable and noodle stir-fry recipe.
Soak noodles in hot water for 20 minutes. In a small bowl, stir together peanut sauce, vinegar and soy sauce; set aside.
Heat oil in a large skillet over medium-high heat. Add vegetables to pan and cook 5 minutes; stirring occasionally.
Drain noodles; reduce heat to medium and add noodles to skillet; pour sauce over top and toss to combine. Cook 2 minutes or until heated through. Top with chopped peanuts.