Rice Noodles with Peanut Sauce

 

8

oz rice stick noodles

1/2

cup creamy peanut butter

2

tablespoons soy sauce

1

teaspoon grated gingerroot

1/2

teaspoon crushed red pepper

1/2

cup vegetable or chicken broth

1

cup shredded carrots (1 1/2 medium)

1

small red bell pepper, cut into 1/4-inch strips

2

medium green onions, sliced (2 tablespoons)

2

tablespoons chopped fresh cilantro, if desired

• 1 In 3-quart saucepan, heat 2 quarts water to boiling. Break noodles in half and pull apart slightly; drop into boiling water. Cook uncovered 1 minute; drain. Rinse with cold water; drain.
• 2 In small bowl, beat peanut butter, soy sauce, gingerroot and crushed red pepper with wire whisk until smooth. Gradually beat in broth.
• 3 Place noodles in large bowl. Add peanut butter mixture, carrots, bell pepper and onions; toss. Sprinkle with cilantro.