Peanut Cilantro Noodles

• 16 ounces thin spaghetti
• 3 tablespoons sesame oil
• 1 tablespoon black sesame seed
• 1 tablespoon sesame seeds
• 1/2 cup vegetable broth
• 1/2 cup reduced-fat creamy peanut butter
• 1/2 cup reduced sodium soy sauce
• 1 tablespoon sugar
• 2 tablespoons rice wine vinegar
• 2 garlic cloves, minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onion
• 1/4 cup chopped roasted peanuts
• 1 inch piece fresh gingerroot, finely chopped

1. Cook pasta according to box directions, drain and rinse with cold water in a colander. Transfer pasta to a large bowl and toss with sesame oil and sesame seeds. Set aside.
2. Heat the broth in a medium saucepan over medium heat; cook about 2 minutes. Set aside. Puree peanut butter, soy sauce, sugar and vinegar in a blender or food processor; stir mixture into broth. Cook until flavors combine, about 2 minutes. Remove from heat.
3. Toss together the pasta and peanut butter dressing. Add garlic, cilantro, green onions, peanuts and ginger. Serve at room temperature.

thin spaghetti, sesame oil, black sesame seed, sesame seeds, vegetable broth, peanut butter, soy sauce, sugar, rice wine vinegar, garlic, fresh cilantro, green onion, peanuts, fresh gingerroot

Taken from www.food.com/recipe/peanut-cilantro-noodles-172604 (may not work)