8 oz whole wheat/grain pasta or Soba noodles (I like to use linguine)
2 tsp sesame oil
1/2 red bell pepper, cut in 1-2 inch chunks
1-2 bunches of green onions, all but 2 cut into 1 inch pieces; cut the other two into small pieces for garnish
3 oz carrots cut in 2 inch pieces
4 oz snow peas
1 stalk baby Bok Choy, chopped
2 garlic cloves, minced
1 tsp minced ginger (you can add more if you like ginger - I'm not a huge fan)
1/2 cup low sodium vegetable broth
3 tbsp natural peanut butter (creamy or chunky)
2 1/2 tbsp lite soy sauce
1 tbsp honey
Red pepper flakes (optional)
1 oz lightly salted peanuts, chopped
1. Cook noodles according to package; drain and set aside. While noodles are cooking, heat a large, deep skillet over medium-high heat. Add the sesame oil and cook the vegetables, ginger and garlic until beginning to soften. Add noodles to vegetable mixture.
2. In a small saucepan, combine the broth, peanut butter, soy sauce, honey and red pepper flakes and heat over medium heat. Simmer, whisking frequently until mixture is well combined and has thickened.
3. Pour the peanut butter sauce over the noodles and vegetables and mix well with tongs. Serve with chopped nuts and scallions on top. Enjoy!