Udon Noodles With Asian Vegetables And Peanut Sauce Recipe

1/4 cup reduced-fat creamy peanut butter

2 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 1/2 teaspoons minced peeled fresh ginger

1 1/2 teaspoons dark sesame oil

1/2 teaspoon cornstarch

1/2 teaspoon chile paste with garlic

2 garlic cloves -- minced

8 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles)

OR 8 ounces uncooked spaghetti

4 cups sliced bok choy

2 cups snow peas -- halved crosswise

1 cup shredded carrot

10 ingredients in a small saucepan; stir with a whisk until blended. Bring to a boil; cook

1 minute, stirring constantly. Set aside.

Cook noodles in boiling water 8 minutes. Drain well. Combine noodles, peanut sauce, bok choy, snow peas, and carrot in a large bowl, and toss well to coat.

Serving Size: 2 cups