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THAI PEANUT NOODLE STIR-FRY

1 cup chicken broth or low-sodium chicken broth
1/2 cup Dijon mustard (preferably Grey Poupon)
1/3 cup creamy peanut butter
3 tablespoons firmly packed light brown sugar
1 clove garlic, crushed
1/2 teaspoon minced fresh ginger
1 tablespoon cornstarch
4 cups vegetables, cut up (red bell pepper, carrots, mushrooms, green onions,
pea pods)
1 tablespoon vegetable oil
1 pound linguine, cooked
Chopped peanuts and scallion brushes for garnish

In medium saucepan, combine chicken broth, mustard, peanut butter,
sugar, soy sauce, garlic, ginger, and cornstarch. Cook over medium
heat until mixture thickens and begins to boil; reduce heat and
keep warm. In large skillet, over medium-high heat, saut=E9 vegetables
in oil until tender, about 5 minutes. In large serving bowl,
combine hot cooked pasta, vegetables, and peanut sauce, tossing
until well coated. Garnish with chopped peanuts and scallion
brushes. Serve immediately.

Makes 4 to 6 servings.

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