Peanutty Noodles

2 carrots, peeled
1 Tbsp vegetable oil, divided
2 tsp fresh ginger, peeled and grated
3 garlic cloves, minced
1 c chicken broth
½ c chunky peanut butter
¼ c soy sauce
3 Tbsp rice wine vinegar
1 tsp chili garlic sauce
¼ tsp salt
Cooking spray
2 c red bell pepper strips
1 lb snow peas, trimmed
8 c hot cooked linguine (about 1 lb uncooked pasta)
½ c chopped fresh cilantro

Shave the carrots lengthwise into thin strips, using a vegetable peeler, and set aside. Heat 1 tsp oil in a small saucepan over medium heat. Add the ginger and minced garlic, sauté 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well blended. Reduce heat and simmer 7 minutes, stirring occasionally. Remove from heat and keep warm.

Heat 2 tsp oil in a large nonstick skillet coated with cooking spray, over medium-high heat. Add bell peppers and snow peas; sauté 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

Note: To make this recipe vegan, replace the chicken broth with vegetable stock.