1package whole wheat spaghetti, or noodles of your choice
1cupsugar snapped peas-sliced into thin strips
1cupyellow pepper-sliced into thin strips
1cupgreen pepper-sliced into thin strips
1/2cupcarrots-sliced into thin strips
2cupsbroccoli slaw mix(or coleslaw mix)
2-3green onions-sliced
1/4cupSoy Sauce or Liquid Aminos
1/4cupCreamy peanut butter
2tbspRice vinegar
1tbspSesame oil
1-2tsphot sauce(optional)
1tspred pepper flakes(optional)
1-2tbspsesame seeds to top it(optional)
Instructions
In a large pot, cook pasta to al dente. Drain in COLD water and set aside.
In a small bowl, whisk together peanut butter (slightly melted in microwave), soy sauce, vinegar, sesame oil, hot sauce and red pepper flakes.
In a large bowl combine veggies and noodles. Pour sauce over mixture and toss until well coated.
Top with green onion and sesame seeds.
Notes
This dish is served cold, which is why the spaghetti is rinsed in cold water. This stops the cooking process and cools the noodles off.Adapted from Rachel Ray