Ingredients
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
Preparation
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.
In small bowl, beat peanut butter, soy sauce, gingerroot and crushed red pepper with wire whisk until smooth. Gradually beat in broth.
Place noodles in large bowl. Add peanut butter mixture, carrots, bell pepper and onions; toss. Sprinkle with cilantro.
