- 1 (8 ounce) package uncooked spaghetti
- 1 tablespoon cornstarch
- 1 cup vegetable broth
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 2 tablespoons sake
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1/2 cup red bell pepper, chopped
- 1/2 cup sugar snap peas
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Meanwhile, whisk the cornstarch into the vegetable broth until dissolved. Whisk in the peanut butter, soy sauce, honey, brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.
- Heat the vegetable oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the vegetables with the peanut sauce and pasta to serve.
03/28/2017
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