Peanutty Noodles

Name: Peanutty Noodles
Ingredients: 2 carrots, peeled; 1 tablespoon vegetable oil, divided; 2 teaspoons grated peeled fresh ginger; 3 garlic cloves, 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 chili garlic sauce (such as Lee Kum Kee); 1/4 teaspoon salt; Cooking spray; 2 cups red bell pepper strips; 1 pound snow peas, trimmed; 8 cups hot cooked linguine (about 1 pound uncooked pasta); 1/2 cup chopped fresh cilantro

15 ingredients

3 steps

Ingredients

2 carrots, peeled
1 tablespoon vegetable oil, divided
2 teaspoons grated peeled fresh ginger
3 garlic cloves, 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 chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
Cooking spray
2 cups red bell pepper strips
1 pound snow peas, trimmed
8 cups hot cooked linguine (about 1 pound uncooked pasta)
1/2 cup chopped fresh cilantro

Directions

1

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.
2

Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger 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.