Peanutty Noodles

Ingredients

• 2 carrots, peeled
• 3 teaspoons vegetable oil
• 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
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice or white wine vinegar
• 1 teaspoon chili garlic sauce
• 1/4 teaspoon salt
• Cooking spray
• 2 red bell peppers, cut into strips
• 1 pound snow peas, trimmed
• 8 cups hot, cooked linguine (about 1 lb. uncooked pasta)
• 1/2 cup chopped fresh cilantro

Preparation

1. Shave the carrots lengthwise into thin strips using a vegetable peeler; set aside.
2. Heat 1 tsp. oil in a small saucepan over medium heat. Toss in ginger and garlic; sauté for 30 seconds. Add broth, peanut butter, soy sauce, vinegar, chili garlic sauce and salt; stir well. Simmer for 7 minutes, stirring. Remove from heat; keep warm.
3. Heat 2 tsp. oil in a large, nonstick skillet, coated with cooking spray, over medium-high heat. Add bell peppers and snow peas; sauté for 5 minutes, then remove. Combine carrots, peanut butter and bell pepper mixtures, then linguine, in a large bowl; toss well. Sprinkle with fresh cilantro.