Peanutty Noodles (Cooking Light) - cooking recipe

Ingredients

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

Preparation

Shave carrots lengthwise into strips using a vegetable peeler.
Heat 1 teaspoon oil in a small saucepan over medium heat.
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.
Remove from heat and keep warm.
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.
Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro.
Serve warm or at room temperature.