Stir Fry Noodles with Peanut Sauce

3 cups stir fry vegetables (onions, cabbage, broccoli, carrots etc.)

1/2 pound linguine or spaghetti

3 tablespoons soy sauce

3 tablespoons toasted sesame oil

2 tablespoons mirin or rice wine vinegar

3 tablespoons Toasted Sesame Ginger

3 tablespoons peanut butter

1/4 cup dry roasted peanuts, coarsely chopped

3 scallions, thinly sliced

Salt and pepper to taste

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1. Bring a large pot of salted water to boil. Add the vegetables and cook for 2-3 minutes. Remove the vegetables from boiling water and plunge into a bowl of ice water to stop the cooking process. Remove the vegetables from the ice water and place in a bowl lined with paper towels.

2. Bring the water back to a boil and cook the spaghetti. Follow package directions for al dente. Strain, reserving 1/2 cup of pasta water. Set aside.

3. In a large skillet over medium heat, add the soy sauce, sesame oil, mirin, 2 tablespoons water and Toasted Sesame Ginger. Cook for 3 minutes or until sauce is slightly reduced.

4. Whisk the peanut butter into the sauce until smooth. Add in the pasta and vegetables, tossing to coat. Cook for 1-2 minutes. Season with salt and pepper to taste.

5. Remove the skillet from heat. Serve warm with peanuts and scallions.

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