Spicy Peanut Noodles

• 1/2 pounds Whole Wheat Spaghetti
• 1-1/2 cup Cucumber, Sliced
• 1 cup Red Pepper, Sliced
• 1/2 cups Red Onion, Thinly Sliced
• 3 cups Chinese Broccoli, Cut Into Bite-sized Pieces
• 1/4 cups Creamy Peanut Butter
• 1/4 cups Rice Wine Vinegar
• 2 Tablespoons Soy Sauce, Low Sodium
• 2 teaspoons Sriracha, Or Your Favorite Hot Sauce
• 3 Tablespoons Water
• 2 whole Scallions, Thinly Sliced

1. Start by boiling the water for the pasta. While the water comes to a boil, prepare your veggies: Slice the cucumbers, red peppers, red onion, and cut the Chinese broccoli into bite-sized pieces, then add to a large bowl, adding the Chinese broccoli last.
2. When the water boils, add in a big pinch of salt to season the water, and add the whole wheat spaghetti. Boil until al dente, about 6 minutes. Drain, then add to the top of the veggies.
3. While the pasta steams the Chinese broccoli, make the dressing. Add the peanut butter to an empty jar, or medium-sized bowl, and microwave for 30-45 seconds until it's slightly melted. Then add in the rice wine vinegar, low sodium soy sauce, Siracha, and water, whisking (or shaking if using a jar) until combined. Pour over pasta and mix well, using tongs to combine.
4. Divide onto 4 plates, top with sliced scallions, and enjoy!

whole wheat spaghetti, cucumber, red pepper, red onion, chinese broccoli, ubc, ubc, soy sauce, sriracha, water, scallions

Taken from tastykitchen.com/recipes/salads/spicy-peanut-noodles-2/ (may not work)