(Adapted from this recipe)
8 oz whole wheat spaghetti noodles
1 red bell pepper, seeded and thinly sliced
3 carrots, peeled and thinly sliced (same size as peppers)
1 cup broccoli florets
2 garlic cloves, sliced
4 tsp minced fresh ginger
4 green onions, sliced ( I actually just sauteed a large sweet onion instead)
½ cup chopped peanuts
Crushed red pepper flakes
3 tbsp Peanut Butter
3 tbsp water
3 tbsp unseasoned rice vinegar (I only had balsamic vinegar)
2 tbsp low sodium soy sauce
1. Cook noodles to Al-Dente, according to package directions, drain, rinse, and set aside.
2. In a large pan, heat a splash of EVOO over medium-high heat. Add the carrots, bell pepper,and broccoli, (and onions if you used them) and saute for 5 minutes. Add the garlic and ginger and continue to saute an additional 1-5 minutes, until soft but not browned.
3. Remove vegetables from heat, add noodles, and toss with green onions, peanuts, and crushed red pepper flakes, to desired level of zip.
4. Make the sauce: whisk together peanut butter and water until smooth. Then, whisk in the rice vinegar and soy sauce. Pour over the stir fry and toss to coat. Serve immediately.
Another yummy meatless recipe :)