By PEDRO LAHOZ WOLFE
½ pound spaghetti
¼ cup soy sauce
¼ cup smooth peanut butter, softened in microwave 15 seconds
2 tablespoons cider or rice wine vinegar
1 tablespoon dark sesame oil
2 cups shredded cabbage and carrot mixed together
1 cup bean sprouts or pea shoots
3 scallions, chopped
2 tablespoons sesame seeds
optional: hot sauce
1. Cook pasta to al dente (still chewy, not too soft), then put it in a colander and run cold water over it.
2. In the bottom of a large bowl stir together the soy sauce, peanut butter, vinegar and sesame oil.
3. Add the noodles and veggies and toss until everything is coated evenly with sauce.
4. Sprinkle the sesame seeds and scallions on top, and…YUM!!!