Hong Kong Primavera With Spicy Peanut Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 3 ounces spaghettini
• 2 green onions, thinly sliced
• 1/4 cup water
• 2 tablespoons creamy peanut butter
• 1 tablespoon low sodium soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• 1 dash tabasco sauce
• 2 teaspoons sesame oil
• 2/3 cup carrot, coarsely grated
• 1/4 cup frozen green pea
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, crushed
• 4 cups napa cabbage, thinly sliced

Recipe

• 1 cook spaghettini according to directions but without salt.
• 2 drain and toss with the green onions.
• 3 combine water, peanut butter, soy sauce, vinegar and sugar, blend until smooth. add dash of tabasco (or cayenne) and set aside.
• 4 add oil to the wok: stir in the carrots, peas, ginger and garlic.
• 5 cook over medium-high heat, stirring constantly for 30 seconds.
• 6 stir in the cabbage and peanut sauce.
• 7 cook, stirring constantly for 1 minute or until the cabbage is wilted.
• 8 add to the pasta and toss well.
• 9 serve hot, cold or at room temperature.