Noodle bowl with peanut sauce

Sauce 1/3 cup water 1/3 cup peanut butter 2 tablespoons soy sauce 1/2 teaspoon ground ginger 1/4 teaspoon crushed red pepper flakes Noodles 8 oz uncooked linguine 2 cups frozen broccoli florets 1 cup julienne carrots (from 10-oz bag) 1 medium red bell pepper, cut into bite-size strips 3 medium green onions, sliced (3 tablespoons) 1/4 cup chopped fresh cilantro Directions 1 In small bowl, gradually beat water into peanut butter with whisk until smooth. Beat in remaining sauce ingredients. Set aside. 2 Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last 2 minutes of cooking. Drain; return to saucepan. 3 Pour sauce over pasta mixture in saucepan; gently stir to coat. Stir in green onions and cilantro.