Categories: pasta-noodles

Ingredients

• For the noodles:
• Kosher salt
• 4 oz. dried whole-wheat spaghetti
• 1 tsp. peanut or canola oil
• 2 Tbsp. PLUS 2 tsp. unsalted peanuts, for garnish
• 2 oz. snow peas, trimmed and thinly sliced lengthwise (1 1/2 cups)
• 1 carrot, scrubbed well and shredded into thin strips with a vegetable peeler
• 1 medium red bell pepper, seeded and sliced into thin strips
• 2 green onions, white and green parts thinly sliced, separated
• For the sauce:
• 2 Tbsp. PLUS 2 tsp. creamy natural peanut butter
• 1 Tbsp. low-sodium soy sauce
• 2 1/4 tsp. plain rice wine vinegar
• 1 1/2 tsp. honey
• 1 tsp. peeled, finely grated fresh ginger root
• 2 Tbsp. water
• Chile garlic sauce, such as Sriracha

Directions

1. For the noodles; Bring a pot of salted water to a boil over medium-high heat. Add the pasta and cool (al dente) according to package directions. Drain, then toss with the oil and let cool.
2. Meanwhile, toast the peanuts in a dry skillet over medium-high heat, stirring frequently, until fragrant, 3 to 5 minutes. Cool, then coarsely chop.
3. Transfer the noodles to a mixing bowl. Add the snow peas, carrots , bell pepper and the white parts of the green onions, tossing to incorporate.
4. For the sauce: Whisk together the peanut butter, soy sauce, vinegar, honey, ginger and water in a medium owl. Add the chile garlic sauce (to taste).
5. To serve, divide the noodle-vegetable mixture among individual bowls. Divide the sauce among them evenly, then sprinkle each portion with the reserved green onion tops and the toasted peanuts.

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