Ingredients:
16 oz. noodles (wide egg, linguine or flat rice)
1/2 Cup honey
1/2 Cup creamy peanut butter
1/2 Cup soy sauce
3 teaspoons unseasoned rice vinegar
1/2 teaspoon cayenne pepper (optional)
2 carrots
10 green onions
1 large red bell pepper
3 garlic cloves
1 Tablespoon fresh ginger
2-1/2 Tablespoons sesame oil
1/2 Cup peanuts, chopped
Directions:
Cook the noodles according to the package directions, strain and set aside. In a medium mixing bowl, combine the honey, peanut butter, soy sauce, vinegar and optional cayenne, then set aside. Slice the carrots and green onions on an angle. De-seed the bell pepper, slice into strips and then cut strips on an angle. Mince the garlic, peel and grate the ginger, and chop the peanuts. Heat the sesame oil in a large skillet using medium high heat. Sauté the carrots for two minutes, then add the green onion, bell pepper, garlic and ginger and sauté until tender but still crisp. Add the liquid mixture to the skillet and heat through, stirring gently. Then add the noodles and toss until coated. Serve and garnish with the peanuts. Serves 4.