Peanutty Noodles

This Asian inspired dish is full of flavor. You can make it as a side dish or make it a meal by adding shrimp or chicken. The Huz doesn't love peanut flavored concoctions, so I typically make this when he's not around or if I'm taking a dish somewhere...like to bookclub! This month's selection is "Sky Burial: An Epic Love Story in Tibet".

2 carrots, peeled
1 Tbsp canola oil, divided
2 tsp grated peeled fresh ginger or 1/2 tsp ground ginger
3 garlic cloves, minced
1 cup chicken broth
1/2 cup natural-style peanut butter (such as Smuckers)
1/4 cup soy sauce
3 Tbsp rice vinegar
1/2 tsp chili oil
1/2 tsp kosher salt
2 cups red bell pepper strips
1 lb snow peas, trimmed
8 cups hot cooked linguine (about 1 lb uncooked pasta)
1/2 cup chopped fresh cilantro (optional)

Shave carrots lengthwise into thin strips using a vegetable peeler, set aside.

Heat 1 tsp oil in a small saucepan over medium heat. Add ginger and minced garlic; saute 30 seconds. Add chicken broth and next 5 ingredients; stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat and keep warm.

Heat remaining 2 tsp oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture and linguine in a large bowl; toss well. Garnish with cilantro if desired. Serves 8.