PEANUT SESAME NOODLES (THURSDAY)

1 pound linguine

3/4 cup smooth peanut butter ⅓ cup unsalted vegetable broth ⅓ cup water

1/4 cup unseasoned rice vinegar 2 tablespoons reduced-sodium

soy sauce

2 tablespoons sugar 2 teaspoons dark sesame oil 2 teaspoons peeled, finely

chopped fresh ginger

1/2 teaspoon garlic powder

1/2 teaspoon crushed red pepper 3 tablespoons sesame seeds 2 green onions, trimmed and sliced on the diagonal

Cook linguine according to directions; drain and plunge into ice water; set aside. Meanwhile, in a medium pan, whisk together peanut butter, broth, water, rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic powder and red pepper. Cook on medium-high heat about 10 minutes or until thickened. Remove from heat. While sauce simmers, toast seeds over medium heat for 5 minutes, shaking pan to keep from burning. Rinse and drain noodles again. Toss with half the dressing and allow to soak for a few minutes. Add remaining dressing and sesame seeds; toss until well-combined. Top with sliced green onions and serve cold. Makes 8 servings.

Per serving: 404 calories (percent calories from fat, 35), 14 grams protein, 53 grams carbohydrate, 4 grams fiber, 16 grams fat (2.9 grams saturated fat), no cholesterol, 226 milligrams sodium.