Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 3
  • 5 star values: 3

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.

Marge Perry
Recipe by Cooking Light May 2000

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Recipe Summary

Yield:
10 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

296 calories; calories from fat 27%; fat 8.8g; saturated fat 1.7g; mono fat 3.8g; poly fat 2.7g; protein 11.7g; carbohydrates 43.1g; fiber 3.4g; cholesterol 1mg; iron 3.6mg; sodium 400mg; calcium 44mg.
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