(from the Vegetarian Times’ “Low-Fat & Fast”)

Ingredients:
1/3 cup chunky natural peanut butter
3 tablespoons soy sauce or tamari
1 tablespoon brown sugar
8+ ounces of uncooked Chinese noodles or angel hair pasta (I use
fettucine because I like thick noodles)
3/4 cup – water or vegetable broth (sometimes a little bit of olive oil)
2 medium carrots, cut into matchsticks (I use baby carrots and cut about a cup of them because I like carrots)
2 to 3 cloves garlic, minced
1 1/4 cup sliced fresh shitake mushrooms = 3 ½ ounces (I don’t use any; I hate mushrooms)
1 cup snow pea pods, cut diagonally into 1 inch pieces
1/2 cup sliced scallions/green onion (again, I use none)
1/4 to 1/2 teaspoon crushed red pepper (mmmm, peppery…)

Directions:
(I always forget to start by chopping up all the veggies!)
In a 1-cup measure or small bowl, combine peanut butter, soy sauce or tamari, and brown sugar; set aside. Prepare the noodles according to the package directions. Drain and rinse with hot water. Meanwhile, in a medium nonstick skillet, heat water or broth over medium-high heat. Add carrots and garlic: cook, stirring for 2 minutes. Add mushrooms, pea pods, scallions, and red pepper flakes. Saute until tender-crisp, about 2 minutes. Pour over hot noodles.

Makes 4 servings (somehow we always have leftovers… but not for long).

I love this recipe but I usually make it by “eyeballing” my ingredients and I used to get in trouble for not following the directions.