Peanutty Noodles

Peanutty Noodles Recipe
This dish comes together quickly when one person prepares the sauce while another sautés the vegetables. Break the pasta in half before cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.

Yield:

10 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 296
Caloriesfromfat 27 %
Fat 8.8 g
Satfat 1.7 g
Monofat 3.8 g
Polyfat 2.7 g
Protein 11.7 g
Carbohydrate 43.1 g
Fiber 3.4 g
Cholesterol 1 mg
Iron 3.6 mg
Sodium 400 mg
Calcium 44 mg

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

Preparation

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

Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 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.

Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; sauté 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.

Note:

Marge Perry,

May 2000
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