Hong Kong Primavera With Spicy Peanut Sauce

• 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

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.

spaghettini, green onions, water, peanut butter, soy sauce, rice vinegar, sugar, tabasco sauce, sesame oil, carrot, frozen green pea, fresh ginger, garlic, cabbage

Taken from www.food.com/recipe/hong-kong-primavera-with-spicy-peanut-sauce-294194 (may not work)