Peanutty Noodles (Cooking Light)

• 2 carrots, peeled
• 1 tablespoon vegetable oil, divided
• 2 teaspoons grated peeled fresh ginger
• 3 garlic cloves, minced
• 1 cup reduced-sodium fat-free chicken broth
• 1/2 cup peanut butter
• 1/4 cup low sodium soy sauce
• 3 tablespoons rice vinegar or 3 tablespoons white wine vinegar
• 1 teaspoon chili-garlic sauce
• 1/4 teaspoon salt
• cooking spray
• 2 cups red bell peppers, strips
• 1 lb snow peas, trimmed
• 8 cups hot cooked linguine (about 1 pound uncooked pasta)
• 1/2 cup chopped fresh cilantro

1. Shave carrots lengthwise into strips using a vegetable peeler.
2. Heat 1 teaspoon oil in a small saucepan over medium heat.
3. Add ginger and garlic, saute for 30 seconds. Add broth and next 5 ingredients, and stir until well blended. Reduce heat, and simmer for 7 minutes, stirring occasionally.
4. Remove from heat and keep warm.
5. Heat 2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add bell peppers and snow peas, saute 5 minutes or until tender.
6. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro.
7. Serve warm or at room temperature.

carrots, vegetable oil, fresh ginger, garlic, chicken broth, peanut butter, soy sauce, rice vinegar, chiligarlic sauce, salt, cooking spray, red bell peppers, snow peas, linguine, fresh cilantro

Taken from www.food.com/recipe/peanutty-noodles-cooking-light-318030 (may not work)