Peanutty Noodles

By Shawn

Ingredients

• 2 carrots, peeled
• 1 tablespoon vegetable oil, divided
• 2 teaspoons grated peeled fresh ginger
• 3 garlic cloves, minced
• 1 cup reduced-sodium fat-free chicken broth
• 1/2 cup peanut butter
• 1/4 cup low sodium soy sauce
• 3 tablespoons rice vinegar or 3 tablespoons white wine vinegar
• 1 teaspoon chili-garlic sauce
• 1/4 teaspoon salt
• cooking spray
• 2 cups red bell peppers, strips
• 1 lb snow peas, trimmed
• 8 cups hot cooked linguine (about 1 pound uncooked pasta)
• 1/2 cup chopped fresh cilantro

Details

Servings 8
Adapted from themessyapron.blogspot.com

Preparation

Step 1

Directions:

1.Shave carrots lengthwise into strips using a vegetable peeler.
2. Heat 1 teaspoon oil in a small saucepan over medium heat.
3. Add ginger and garlic, saute for 30 seconds. Add broth and next 5 ingredients, and stir until well blended. Reduce heat, and simmer for 7 minutes, stirring occasionally.
4. Remove from heat and keep warm.
5. Heat 2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add bell peppers and snow peas, saute 5 minutes or until tender.
6. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro.
7. Serve warm or at room temperature.