Peanutty Noodles

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Nutritional Information

Amount per serving
  • Calories: 286
  • Fat: 9g
  • Saturated fat: 2g
  • Protein: 11g
  • Carbohydrate: 42g
  • Fiber: 4g
  • Cholesterol: 0mg
  • Sodium: 696mg


  • 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


  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.
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