Peanut Shrimp Noodle Bowl

I often save the recipe pages from Health Magazine with plans of trying them at a later date. Over a year later, I've finally gotten around to a recipe from Dave Lieberman. I adapted the peanut sauce and added veggies and shrimp to make it a full meal.

Ingredients: * Serves 4
2 tbs. canola oil
2 garlic cloves, minced
1 tsp. sesame oil
1 tbs. low sodium soy sauce
1 tsp. honey
3 tbs. rice wine vinegar
3 tbs. creamy peanut butter
3/4 c. chicken broth, divided
juice from half of lime
6 oz whole-wheat spaghetti
1 broccoli floret, cut
3/4 lb. shrimp
1 medium carrot, cut julienne
1/8 red onion, cut julienne
1/4 c. scallions, thinly sliced
1/4 tsp. crushed red pepper (optional)

Directions:
In a large pot, bring water to boil and cook spaghetti as directed by packaging. Cut vegetables as directed above.

In small saucepan, heat canola oil on medium low . Add garlic and cook until fragrant, approximately 1 minute. Do not burn. Add sesame oil, soy sauce, honey, vinegar, peanut butter, broth and lime juice. Stir with whisk regularly. Stir and cook until smooth and slightly thickened.

At the same time, cook broccoli in large saucepan with 1/4 cup chicken broth on medium heat. Approximately 6 minutes. Remove broccoli from pan.
Spray large saucepan with cooking spray and add shrimp. Sautee on medium heat on both sides until cooked through. Reduce heat. Add carrot, red onion and broccoli to pan. Let cook for 2 minutes. Add pasta to saucepan. Add peanut sauce and mix thoroughly. Garnish with scallions and red pepper (if desired).

Serve hot and enjoy!