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Pasta Stir-Fry with Peanut Sauce
1 pound Linguine or Spaghetti, uncooked
1 tsp. vegetable oil
4 medium carrots, cut julienne
1/2 tsp. hot red pepper flakes
1 bunch scallions, sliced diagonally into 1/2-inch lengths
1 large cucumber, peeled, cut julienne
Sauce:
3 tbsp. smooth peanut butter
1/3 cup lime juice
1/4 cup low-sodium soy sauce
1/4 cup low-sodium, defatted chicken broth
Black pepper to taste
Directions:
Prepare pasta according to package directions; drain and transfer to a serving bowl. Warm one
teaspoon vegetable oil in a large non-stick wok or skillet over high heat. Add the carrots and stir-fry for
2 to 3 minutes until tender. Add the red pepper flakes, cucumbers and scallions to the wok or skillet.
Stir-fry for 2 minutes.
Add all the sauce ingredients to the wok or skillet. Season with pepper. Bring to a boil. Pour the
vegetables over pasta. Toss well and serve immediately.
MULTIPOT RECIPES