Asian Noodles in Satay Sauce

Asian Noodles in Satay Sauce

1/2 cup water
3 carrots — thinly sliced
1 cup broccoli florets
1 cup mushrooms — thinly sliced
1 cup snow pea pod, fresh
3 scallions — thinly sliced
1 tablespoon grated peeled gingerroot
3 cloves garlic — minced
6 ounces fettucine
1/4 cup peanut butter
3 tablespoons reduced-sodium soy sauce
1/4 cup fresh lemon juice
1 tablespoon honey
1 small red bell pepper — seeded and diced

Bring 1/4 cup water to boil in a skillet. Add the carrots, broccoli, and mushrooms, then bring back to a boil. Reduce heat, cover and simmer until the vegetables are just tender, about 4 minutes. Add the snow peas, scallions, ginger and garlic.
Cook uncovered, until the snow peas soften.
Meanwhile cook the fettuccine according to package directions.
Combine the peanut butter, soy sauce, lime juice, honey and the remaining 1/4 cup water in a bowl. Stir into the vegetables. Add the bell pepper and the fettuccine; toss to coat.

“7 Points Per Serving”

Per serving: 340 Calories (kcal); 9g Total Fat; (23% calories from fat); 13g Protein; 54g Carbohydrate; 0mg Cholesterol; 558mg Sodium
Food Exchanges: 2 1/2 Grain Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates