Broccoli Noodle Salad with Asian Peanut Citrus Sauce

1 pound dry noodles or pasta
1/2 cup Jif Creamy Peanut Butter
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup soy sauce
1 tablespoon granulated sugar
1/2 cup CriscoŽ Canola Oil
1 cup chopped onion
1/2 cup chopped red, yellow or green bell pepper, or any combination of bell peppers
1-2 tablespoons minced garlic
1 pound broccoli florets

Cook the noodles or pasta, drain well, put in a large bowl and toss with a little CriscoŽ Canola Oil. Set aside.


Asian Citrus Peanut Sauce:


Combine Creamy Peanut Butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl. Whisk until very well blended. In a large, deep-sided skillet heat 1/2 cup CriscoŽ Canola Oil over medium heat. Add the chopped pepper, chopped onion, and minced garlic, cook about 1 minute. Add the broccoli florets and stir, add the Asian Citrus Peanut Sauce, and stir. Continue to cook stirring often, until the broccoli is cooked to your liking. Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated about 2 days. Makes 4 to 6 servings.