Peanutty Noodles
By: Anonymous
Published: Saturday, February 13, 2010 - 1:54am

Ingredients




2 carrots peeled
1 tablespoon vegetable oil divided
3 cloves garlic minced
1 cup fat-free less sodium chicken broth I use Swanso
cup natural-style peanut butter I use regular
cup low-sodium soy sauce
3 tablespoons rice or white wine vinegar
1 teaspoon chili garlic sauce like Lee Kum Kee (I'll try up to 1 T for added zip)
2 teaspoons fresh ginger peeled and grated
teaspoon salt
cooking spray
2 cups red bell pepper strips
1 pound snow peas trimmed
1 pound linguine cooked and still hot
cup fresh cilantro chopped

Preparation

1 Using a vegetable peeler, shave the carrots lengthwise into strips and set aside. 2 (I only had baby carrots and carrot "chips". I used the chip and pre-boiled for 5 mins.) 3 Heat 1 teaspoon of the oil in a small saucepan over medium heat. (I used a medium non-stick pan.) 4 Add the ginger and minced garlic. (I use a rounded tablespoon of garlic-ginger stir-fry blend that comes in a jar instead.) Saute for 30 seconds. 5 Add Chicken broth and next 5 ingredients (through salt) ; stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat and keep warm. 6 Over medium-high, heat 2 teaspoons of oil in a large, non-stick skillet that has been coated with cooking spray. Add bell peppers and sno peas; saute 5 minutes or until tender. Remove from heat. 7 Combine carrot, peanut butter mixture, vegetable mixture and linguine in a large bowl; toss well. 8 Sprinkle with cilantro. ( I prefer Italian parsley.) 9 Serving Ideas : Serve warm or at room temperature. Add cooked shrimp or chicken to make a delicious main dish. 10 Description: "Great Picnic Food Served Warm Or At Room Temperature" 11 "JaneStarr@home.com in CT on 5/13/00" 12 Yield: 10 cups 13 NOTES : I like to sprinkle warm water on 1 cup portions and reheat it in the microwave. I made a delicious, filling picnic supper for myself by adding cut-up grilled chicken breast (3oz) and a cut-up, grilled portobella mushroom to 1 cup of these peanutty noodles. (For those of you following Weight Watchers, this was a 9 point dinner) 14 Here's a new recipe that I made for the elementary teacher's appreciation luncheon this week. It was very good. Next time, I'm going to use 2 to 3 teaspoons of the Oriental Chili Garlic sauce. It added a nice flavor, but not too much "heat". This is going to be a regular picnic menu item for us.