Peanutty Noodles

Servings: 10

Stars: * * * * *

Sometimes I like to take a break from the chicken, chicken, chicken and just go meatless, yet finding a vegetarian dish that doesn't feel vegetarian can be a little tricky. I made this recipe last night and can't wait to have the leftovers today for lunch!

Ingredients (with modifications)

• 2 carrots, peeled
• 1 tbsp. vegetable oil, divided (I use olive oil)
• 2 tbsp. grated peeled fresh ginger
• 3 garlic cloves, minced (I use canned crushed garlic)
• 1 c. fat-free chicken broth
• 1/2 c. natural-style peanut butter (I used whatever was in my fridge)
• 1/4 c. soy sauce
• 3 tbsp. rice or white wine vinegar
• 1 tsp. chili garlic sauce (didn't have any so I omitted this and it was still great)
• 1/4 t. salt
• 2 c. red bell pepper strips
• 1 pounds snow peas, trimmed
• 8 c. hot cooked linguine (about 1 lb.) (I used spaghetti)
• 1/2 c. chopped fresh cilantro, optional

Directions

1. Shave the carrots lengthwise into thin strips using a vegetable peeler; set aside.
2. Heat 1 t. oil in a small saucepan over medium heat. Add the ginger and garlic; sauté 30 seconds. Add chicken broth and next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm.
3. Heat 2 t. 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.
4. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro if desired. Serve warm or at room temperature (I even like it cold).

Nutritional Information

• 296 calories
• 8.8g fat
• 11.7g protein
• 3.4g fiber