Instructions: Bring a large pot of water to a boil. Cook the pasta 8 minutes, or according to the package directions until al dente.

Drain the pasta in a colander, rinse it under cold running water and set aside in the colander to drain again.

Meanwhile, for the sauce, in a small bowl stir together the peanut butter and oil until blended. Gradually add the soy sauce, vinegar, sugar, hot pepper sauce and 2 tablespoons of water, and stir until smooth.

Transfer the pasta to a serving bowl, add the carrots, bell pepper and scallions, and toss well. Pour on the sauce, sprinkle on the coriander and toss until the pasta and vegetables are well coated with sauce.

NOTES : Cold noodles with spicy peanut sauce is a Szechwan restaurant dish you probably have not considered making at home. By doing so, however, you can keep the fat content down and add fresh vegetables. Though peanut butter contains heart-healthy monounsaturated fat and other nutrients, eat it in moderation, because it is so calorie-dense. If youre being extra careful about sodium, substitute reduced-sodium soy sauce.

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