This dish comes together quickly when one person prepares the sauce while another sautes the vegetables. Break the pasta in half before cooking to make serving easier. These noodles complement the pork perfectly, but they also become their own main dish when you add cooked shrimp or chicken.
Recipe courtesy of Cooking Light Magazine
Save Recipe Print
Yield:
10 servings (serving size: 1 cup)

Nutrition Info

Ingredients

Directions

Shave the carrots lengthwise into thin strips using a vegetable peeler, and set aside. Heat 1 teaspoon oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, and keep warm. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers and snow peas; saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture, and linguine in a large bowl; toss well. Sprinkle with cilantro. Serve warm or at room temperature.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Noodle Kugel

Recipe courtesy of Dave Lieberman

Noodle Bowls

Recipe courtesy of Rachael Ray

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Peanutty Somen Noodles with Shrimp

Recipe courtesy of Robin Miller

Peanutty Hot Cocoa Mix

Thai Peanutty Dipping Sauce

Peanutty Peanut Butter Cake

Peanutty Chocolate Dip with Dippers

Peanutty Pie Crust Clusters

Recipe courtesy of Pillsbury Bake-Off® Contest

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.