Ingredients

Sauce:
1/2 cup low-fat, low-sodium chicken broth
1/3 cup creamy peanut butter
3 tablespoons teriyaki sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon red pepper

Noodles:
6 cups cooked spaghetti noodles
3/4 cup chopped green onion
1 1/2 cups grated carrots
1 1/2 cups broccoli flowerets, cut in thin slices
1 cup snow peas
1/2 cup thinly sliced red cabbage
4 tablespoons dry roasted, salted peanuts, chopped

Directions

In a large bowl, mix chicken broth, peanut butter, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper. Place cooked noodles in the bowl and coat with the sauce. Remove noodles from the bowl, saving remaining sauce. Place noodles into a covered dish and put into a warm oven.

Pour the remaining sauce in a large skillet. Stir fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes in the sauce. Add the 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. Serves 4.

Nutrition per serving: 568 calories, 22 grams protein, 17 grams total fat (3 grams saturated fat), 86 grams carbohydrates, 10 grams dietary fiber, 0 mg cholesterol, 731 mg sodium.