Rainbow Vegetable Noodle Stir-Fry

• 6 ounces, weight Spaghetti
• 1 Tablespoon Olive Oil
• 1/4 cups Red Cabbage Shredded
• 1/2 cups Yellow And Red Bell Peppers, Sliced
• 1/4 cups Carrots, Julienne
• 1/2 cups Edamame
• 1 clove Garlic, Minced
• 1 Tablespoon Creamy Peanut Butter
• 4 Tablespoons Low Sodium Soy Sauce
• 1 teaspoon Sesame Oil
• 18 teaspoons Sesame Seeds
• 2 Tablespoons Green Onions, Sliced
• Crushed Peanuts, For Garnish (optional)

1. Boil pasta until al dente.
2. Meanwhile, in a large skillet, heat oil and add cabbage, bell peppers and carrots.
3. Saute for 34 minutes until tender.
4. Toss in edamame and garlic.
5. Cook for 1 minute.
6. Stir in peanut butter, soy sauce and sesame oil.
7. Add in cooked noodles and toss to coat.
8. Sprinkle with sesame seeds, green onions and crushed peanuts, if desired.
9. Serve immediately.

olive oil, red cabbage, red bell peppers, carrots, edamame, clove garlic, peanut butter, soy sauce, sesame oil, sesame seeds, green onions, peanuts

Taken from tastykitchen.com/recipes/main-courses/rainbow-vegetable-noodle-stir-fry/ (may not work)