Ingredients:
1/3 cup chunky natural-style peanut butter
3 tablespoons soy sauce or 3 tablespoons tamari
1 tablespoon brown sugar
1 (8 ounce) packages uncooked chinese noodles or 1 (8 ounce) packages angel hair pasta
3/4 cup water or 3/4 cup vegetable broth
1 cup carrots, 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 scallions
1/4 teaspoon crushed red pepper flakes
Directions:
In a small bowl, combine peanut butter, soy or tamari, and brown sugar. Set aside.
Prepare noodles according to packaged directions. Drain and set aside.
In a medium nonstick skillet; heat water or broth over medium high heat.
Add carrots and garlic; cook, stirring for 2 minutes.
Add mushrooms, pea pods, scallions, and red pepper flakes.
Saute until tender-crisp, about 2 minutes.
Stir in peanut sacue.
Cook until smooth and bubbly.
Pour over hot noodles.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.