Cooking Directions

• Heat the sesame oil in a 12-inch skillet over medium-high heat.  Add the garlic and crushed red pepper and cook and stir for 30 seconds.  Add the mushrooms and green pepper and cook for 3 minutes or until the peppers are lightly browned and tender, stirring occasionally.
• Increase the heat to high.  Add the broccoli, broth, peanut butter, soy sauce and lime juice to the skillet and heat to a boil.  Cook and stir until the peanut butter has melted.  Reduce the heat to medium.  Cover and cook for 2 minutes or until the broccoli is tender.
• Add the carrot noodles to the skillet.  Cover and cook for 1 to 2 minutes or until the carrot noodles are tender-crisp (cook an additional 1 to 2 minutes for more tender noodles).
• Uncover and toss to coat the carrot noodles with the peanut butter mixture.  Cook, uncovered, for 1 minute or until peanut butter mixture thickens slightly.  Serve sprinkled with the green onion and peanuts.

Ingredients

• 2 tablespoons toasted sesame oil
• 2 teaspoons minced garlic
• 0.5 teaspoon crushed red pepper
• 3 ounces mushrooms, sliced (about 1 cup)
• 1 medium green pepper, cut into 2-inch strips (about 1 cup)
• 2 cups small broccoli florets
• 1.25 cups Vegetable or Chicken Broth
• 0.333 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 8 large carrot (about 1 1/4 pounds), peeled and spiralized using blade with medium holes (about 5 cups)
• 1 green onion, sliced (about 2 tablespoons)
• 2 teaspoons chopped dry roasted salted peanuts