Noodles and Peanut Sauce Salad Bowl

 

8

oz uncooked whole wheat linguine, broken in half

2

cups fresh broccoli florets

1

cup julienne-cut carrots (from 10-oz bag)

1

medium bell pepper, cut into bite-size pieces

2

tablespoons water

2

teaspoons canola oil

1/4

cup peanut butter

2

tablespoons rice vinegar or white vinegar

2

tablespoons reduced-sodium soy sauce

1/2

teaspoon ground ginger

1/8

teaspoon ground red pepper (cayenne)

3

medium green onions, chopped (3 tablespoons)

3

tablespoons chopped fresh cilantro

• 1 Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain
• 2 In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger and ground red pepper.
• 3 In large serving bowl, stir together pasta mixture, peanut sauce, onions and cilantro until well mixed.