½ cup low fat, low sodium chicken broth
1/3 cup creamy peanut butter
3 tablespoons teriyaki sauce
1 tablespoon lime juice
½ teaspoon garlic powder
1/8 to ¼ teaspoon red pepper
6 cups cooked spaghetti noodles
¾ cup chopped green onion
1 ½ cups grated carrots
1 ½ cups broccoli flowerettes, chopped
1 cup snow peas
½ cup thinly sliced red cabbage
4 tablespoons dry roasted, salted peanuts, chopped
Combine all sauce ingredients in a large bowl. Place cooked noodles in bowl and coat with sauce. Remove noodles from the bowl, saving remaining sauce. Place noodles into covered dish and put into warm oven.
Pour remaining sauce into a large skillet. Stir-fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes in the sauce. Add red cabbage and stir-fry for an additional 1 to 2 minutes until the vegetables are slightly tender. Add the vegetables and sauce to the noodles and mix. Garnish each serving with chopped peanuts.
Per serving: 568 calories, 22g protein, 17g total fat (3g saturated fat), 86 carbohydrates, 10g dietary fiber, 0mg cholesterol, 731mg sodium. Daily value: 59% folic acid, 120% vitamin A, 100% vitamin C, 10% calcium, 30% iron.