Asian Noodles in Satay Sauce (Ww)

• 6 ounces fettuccine pasta
• 1 14 cups carrots, thinly sliced
• 1 14 cups broccoli florets
• 1 cup mushroom, thinly sliced
• 1 cup snow peas, halved
• 12 cup scallion, minced
• 1 tablespoon fresh gingerroot, minced pared
• 3 garlic cloves, minced
• 14 cup peanut butter (smooth or crunchy)
• 3 tablespoons reduced sodium soy sauce
• 14 cup fresh lime juice
• 1 tablespoon honey
• 1 cup red bell pepper, diced

1. In large pot of boiling water, cook fettuccine 8-10 minutes, until tender.
2. Drain; set aside.
3. Meanwhile, in medium nonstick skillet, bring 1/4 cup water to a boil.
4. Add carrots, broccoli and mushrooms; return liquid to a boil.
5. Reduce heat to low; simmer, covered, 4 minutes, until vegetables are just softened.
6. Add snow peas, scallions, ginger and garlic; cook, uncovered, 2 minutes, until snow peas are softened.
7. In small bowl, combine peanut butter, soy sauce, juice, honey and 1/4 cup water; stir into vegetable mixture.
8. Add bell pepper and cooked noodles; toss to coat.

pasta, carrots, broccoli florets, mushroom, snow peas, scallion, fresh gingerroot, garlic, peanut butter, soy sauce, lime juice, honey, red bell pepper

Taken from www.food.com/recipe/asian-noodles-in-satay-sauce-ww-465158 (may not work)