Udon Noodles With Asian Vegetables And Peanut Sauce

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6 tablespoons water

1/4 cup reduced-fat creamy peanut butter

2 tablespoons brown sugar

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 1/2 teaspoons minced peeled fresh ginger

1 1/2 teaspoons dark sesame oil

1/2 teaspoon cornstarch

1/2 teaspoon chile paste with garlic (optional)

2 garlic cloves, minced

8 ounces uncooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti

4 cups sliced bok choy

2 cups snow peas, halved crosswise

1 cup shredded carrot

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