Peanut Noodles with Shrimp

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Peanut Noodles with Shrimp  from Epicurious

Want to feel alert and energized? Repeat after us: protein, protein, protein. Here's a way to get lots of it, with very little saturated fat. (For an equally high-energy vegetarian version of this dish, substitute 12 ounces firm tofu, drained and cut in 1-inch cubes, for the shrimp.)
YIELDMakes 4 servings

The NYT sends me an email a couple times a week with recipes.  They always block one and tell me that I can have full access if I subscribe.  Usually the blocked recipe is one I am not interested in trying, but when it is, I just go to my search engine and find another recipe with the same name.  That is what I did today.

INGREDIENTS

• 1 tsp canola oil
• 2 tsp minced fresh ginger
• 2 cloves garlic, peeled and minced
• 1 tbsp low-sodium soy sauce
• 4 tsp rice vinegar
• 1/2 tsp Asian chili sauce (or 1/2 tsp red pepper flakes)
• 1/3 cup natural-style smooth peanut butter
• 1/2 cup lower-sodium nonfat chicken broth
• 1/2 tsp salt
• 8 oz spaghetti
• 12 oz medium shrimp, peeled and deveined
• 1 red bell pepper, cored, seeded and julienned
• 1 cup snow peas
• 1 carrot, peeled and julienned

PREPARATION

• Heat oil over medium-high heat in a saucepan. Add ginger and garlic; cook, stirring, 2 minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth, and salt; cook, stirring, until peanut butter dissolves. Simmer over low heat 7 minutes until thick and smooth. Meanwhile, cook spaghetti in salted boiling water 7 minutes. Add shrimp; cook 4 minutes. Add bell pepper and snow peas; cook 1 minute longer. Drain. Toss pasta and vegetables with peanut sauce and carrot.

Nutritional analysis per serving: 491 calories, 15 g fat (2 g saturated fat), 57 g carbohydrates, 32 g protein