Chinese Vegetables in Peanut Sauce

Vegetarian, Low-Carb, or even add chicken. This is a great, versatile recipe. I replaced the mushrooms with zucchini. Add cilantro to give it a kick. Low-carb: replace chinese noodles with Dream Fields Pasta or no pasta at all. From Vegetarian Times: Low Fat & Fast.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄3 cup  chunky  natural-style peanut butter
• 3  tablespoons soy sauce or 3  tablespoons tamari
• 1  tablespoon brown sugar
• 1 (8 ounce) package  uncooked  chinese noodles or 1 (8 ounce) package angel hair pasta
• 3⁄4 cup water or 3⁄4 cup vegetable broth
• 1  cup carrot, cut into matchsticks
• 2 -3  garlic cloves, minced
• 1 1⁄4 cups  fresh shiitake mushrooms, sliced
• 1  cup snow pea pods, cut diagonally into 1-inch pieces
• 1⁄2 cup  sliced scallion
• 1⁄4 teaspoon crushed red pepper flakes

Directions

1. In a small bowl, combine peanut butter, soy or tamari, and brown sugar. Set aside.
2. Prepare noodles according to packaged directions. Drain and set aside.
3. In a medium nonstick skillet; heat water or broth over medium high heat.
4. Add carrots and garlic; cook, stirring for 2 minutes.
5. Add mushrooms, pea pods, scallions, and red pepper flakes.
6. Saute until tender-crisp, about 2 minutes.
7. Stir in peanut sacue.
8. Cook until smooth and bubbly.
9. Pour over hot noodles.