Peanutty Noodles (Cooking Light)

From "The Best of Cooking Light"

• Ready In: 25 mins
• Serves: 8
• Yields: 8 cups

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

Directions

1. Shave carrots lengthwise into strips using a vegetable peeler.
2. Heat 1 teaspoon oil in a small saucepan over medium heat.
3. 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.
4. Remove from heat and keep warm.
5. 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.
6. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro.
7. Serve warm or at room temperature.