Peanutty Noodles (Melissa C.)

Prep: 20 min. - Cook: 35 min.

1 lb. uncooked linguine
2 carrots, peeled
1 tbl. canola oil, divided
2 tsp. grated peeled fresh ginger
3 cloves garlic, minced
1 cup chicken broth
1/2 cup natural-style peanut butter
1/4 cup soy sauce
3 tbl. rice or white wine vinegar
1 tsp chili garlic sauce (such as Lee Kum Kee)
1/4 tsp. salt
Cooking spray
2 cups red bell pepper strips
1 lb. snow peas, trimmed
1/2 cup shopped fresh cilantro (opt.)

• Cook pasta according to package directions. Drain.
• Shave carrots lengthwise into thin strips using a vegetable peeler, and set aside.
• Heat 1 tsp. oil in a small saucepan over medium heat. Add ginger and minced garlic; saute 30 seconds. Add chicken broth and next 5 ingredients; stir until well blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.
• Heat 2 tsp. oil in a large non-stick skillet coated with cooking spray over medium-high heat. Add bell pepper 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 and toss well. Serve warm or at room temperature. Sprinkle with cilantro, if desired.

Yield: 10 servings (serving size: 1 cup)