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Peanutty Noodles

Source: Cooking Light-5/00





List of Ingredients



• 2 carrots, peeled
  
• 1 tablespoon vegetable oil, divided
  
• 2 teaspoons grated fresh ginger
  
• 3 cloves garlic, minced
  
• 1 cup fat-free, less-sodium chicken broth
  
• 1/2 cup natural-style peanut butter, such as Smucker's
  
• 1/4 cup low-sodium soy sauce
  
• 3 tablespoons rice or white wine vinegar
  
• 1 teaspoon chile garlic sauce, such as Lee Kum Kee
  
• 1/4 teaspoon salt
  
• 2 cups red bell pepper strips
  
• 1 pound snow peas
  
• 8 cups hot cooked linguine, about 1 pound uncooked pasta
  
• 1/2 cup chopped fresh cilantro
  






Instructions



1. Shave the carrots lengthwise into thin strips using a vegetable peeler; set aside.
   
2. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the giner and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.
   
   
3. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.
   
   
4. Servings: 10
   
5. serving size-1 cup = 296 cal, 8.8g fat, 11.7g pro, 43.1g carb, 1mg chol, 400mg sod.