Monday, December 29, 2008
Peanutty Noodles (from Cooking Light)
2 carrots, peeled
1 T. vegetable oil, divided
2 t. grated peeled fresh ginger
3 garlic cloves, minced
1 c. fat-free chicken broth
1/2 c. natural-style peanut butter
1/4 c. soy sauce
3 T. rice or white wine vinegar
1 t. chili garlic sauce
1/4 t. salt
2 c. red bell pepper strips
1 pounds snow peas, trimmed
8 c. hot cooked linguine (about 1 lb.)
1/2 c. chopped fresh cilantro, optional
Shave the carrots lengthwise into thin strips using a vegetable peeler; set aside.
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.
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. 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).
Yield: 10 1-cup servings.