![]()
Quick & Light Sesame Noodles
12 ounces whole-wheat spaghetti
1 large bunch broccoli, cut into florets, stalks peeled and thinly sliced
2 red or yellow bell peppers (ribs and seeds removed), thinly sliced
1 large onion, halved and thinly sliced
1/2 cup frozen, shelled edamame
1/4 cup natural peanut butter (preferably creamy)
3 tablespoons dark-brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon red-pepper flakes
In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.
