Spicy Peanut Noodles

N's favorite dish, hands down. An easy and cheap meal, as well.
I adapted this from a Cooking Light recipe that made things more complicated with chicken. It's really not necessary.
The great thing about this dish is that it can be prepared in batches ahead of time. It's very forgiving, so if it's not eaten hot, no worries...it will be just as good. Leftovers are divine.

Spicy Peanut Noodles

* 1 carrot, peeled
* 1/3 cup fat-free, less-sodium chicken broth
* 1/3 cup reduced-fat peanut butter
* 1 tablespoon chopped peeled fresh ginger
* 1 tablespoon low-sodium soy sauce
* 2 tablespoons honey
* 1 to 2 teaspoons crushed red pepper
* 1 garlic clove, minced
* 8 oz. whole wheat spaghetti noodles
* 6 tablespoons sliced green onions
* 6 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

Shave carrot lengthwise into thin strips using a vegetable peeler.

Combine broth, peanut butter, ginger, soy sauce, honey, pepper, and garlic; stir with a whisk until smooth.

Combine carrot, peanut sauce, chicken, and noodles in a large bowl; toss to coat. Sprinkle with onions and peanuts.

I usually double this recipe so we'll have leftovers for lunch the next day, and I almost always steam some sugar snaps or green beans and toss with a little sesame oil to serve on the side.