Peanutty Noodles

Photo: flickr user RBerteig

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

Using a vegetable peeler, shave the carrots lengthwise into strips and set aside.

(I only had baby carrots and carrot "chips". I used the chip and pre-boiled for 5 mins.)

Heat 1 teaspoon of the oil in a small saucepan over medium heat. (I used a medium non-stick pan.)

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.

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.

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.

Combine carrot, peanut butter mixture, vegetable mixture and linguine in a large bowl; toss well.

Sprinkle with cilantro. ( I prefer Italian parsley.)

Serving Ideas : Serve warm or at room temperature. Add cooked shrimp or chicken to make a delicious main dish.

Description: "Great Picnic Food Served Warm Or At Room Temperature"

"JaneStarr@home.com in CT on 5/13/00"

Yield: 10 cups

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)

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.