Peanut Noodles with Shrimp

Self Magazine


Ingredients:

1 tsp. Canola oil
2 tsp. Minced fresh ginger
2 cloves garlic, minced
1 tbsp. Low-sodium soy sauce
4 tsp. Rice vinegar
½ tsp. Asian chili sauce (or ½ tsp. Red pepper flakes)
1/3 cup natural-style smooth peanut butter
½ cup lower-sodium nonfat chicken broth
½ tsp. Salt
8 oz. Spaghetti
12 oz. Medium shrimp, peeled and de-veined
1 red bell pepper, cut in very thin strips
1 cup snow peas
1 carrot, peeled and julienned

Preparation:

Heat oil over medium-high heat in a saucepan. Add ginger and garlic; cook, stirring, for 2 minutes. Add soy sauce, peanut butter, broth and salt; cook, stirring, until peanut butter is dissolved. Simmer over low heat for 7 minutes, until thick and smooth. Meanwhile, cook spaghetti in salted boiling water for 7 minutes. Add shrimp; cook for 4 minutes. Add bell pepper and snow peas; cook 1 minute longer. Drain. Toss pasta and vegetables with peanut sauce and carrot.