Cook the pasta al dente according to the package directions. Drain, toss with the oil and allow to cool. Once cool, place in a large bowl and toss with the snow peas, carrots, bell peppers and scallion.
Meanwhile, toast the peanuts in a dry skillet over a medium-high heat, stirring frequently, until fragrant, 3 to 5 minutes. Set aside to cool, then coarsely chop and reserve for garnish.
To make the sauce, place the peanut butter, soy sauce, vinegar, honey, ginger and ¼ cup of water into a medium bowl and whisk to combine. Add chili-garlic sauce to taste.
To serve, divide the noodle-vegetable mixture among serving bowls, drizzle each with a scant ¼ cup sauce and sprinkle with the reserved scallion and the toasted peanuts.
Tested for 4 servings
Serving size: 2 cups noodles/vegetables and a scant ¼ cup sauce
Serving suggestion: Serve warm or room temperature over Greek yogurt
Per serving: Calories 400; Total Fat 14g (Sat Fat 2g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrates 56g; Dietary Fiber 13g; Protein 17g
Ingredients
8 ounces whole wheat spaghetti
1 teaspoon peanut oil or canola oil
1/3 cup unsalted peanuts
1 ½ cups snow peas (¼ pound), trimmed and thinly sliced lengthwise
2 small carrots, shredded into thin strips with vegetable peeler
1 medium red bell pepper, thinly sliced into strips
3 scallions, green and white parts, thinly sliced, ¼ cup of sliced greens reserved for garnish
1/3 cup unsalted peanuts
For the sauce:
1/3 cup creamy natural peanut butter
2 tablespoons reduced-sodium soy sauce
1 ½ tablespoons rice vinegar
1 tablespoon honey
2 teaspoons finely grated fresh ginger
Chili-garlic sauce, such as Sriracha, to taste
