• 2 Tablespoons Toasted Sesame Oil

• 2 Teaspoons Minced Garlic

• ½ Teaspoon Crushed Red Pepper

• 1 Cup Sliced Mushrooms

• 1 Medium Green Pepper, Cut in Strips

• 2 Cups Broccoli Florets

• 1.25 Cups Chicken Broth

• ⅓ Cup Creamy Peanut Butter

• 2 Tablespoons Soy Sauce

• 1 Tablespoon Lime Juice

• Carrot Noodles (16 oz)

• 1 Green Onion, Sliced

• 2 Teaspoons Chopped Dry Roasted Salted Peanuts

1. Heat Sesame Oil in a Large Skillet Over Medium-High Heat
2. Add Garlic & Crushed Red Pepper, Cook & Stir for 30 Seconds
3. Add Mushrooms & Green Pepper, Cook for 3 Minutes
4. Increase Heat to High
5. Add Broccoli, Broth, Peanut Butter, Soy Sauce, & Lime Juice to Skillet & Bring to a Boil
6. Cook & Stir (Peanut Butter Should be Melted)
7. Reduce Heat to Medium
8. Cover & Cook for 2 Minutes
9. Add Carrot Noodles to Skillet
10. Cover & Cook for 2 Minutes
11. Uncover, toss, cook for 1 minute (Peanut Sauce Should Thicken)
12. Serve & Garnish with Green Onion & Peanuts