Peanutty Noodles

2 carrots, peeled

1 tablespoon vegetable oil, divided

2 teaspoons grated peeled fresh ginger

3 garlic cloves, minced

1 cup fat-free, less-sodium chicken broth

1/2 cup natural-style peanut butter (such as Smucker's)

1/4 cup low-sodium soy sauce

3 tablespoons rice or white wine vinegar

1 teaspoon chili garlic sauce (such as Lee Kum Kee)

1/4 teaspoon salt

Cooking spray

2 cups red bell pepper strips
1 pound snow peas, trimmed

8 cups hot cooked linguine (about 1 pound uncooked pasta)

1/2 cup chopped fresh cilantro

Directions:

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside.
Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the 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 teaspoons 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. Serve warm or at room temperature. Yield: 10 servings