Soy-Peanut Sauce Noodle with Broccoli

• 1 pound spaghetti
• 1/4 cup sesame oil
• 2 cups broccoli florets rinsed
• 1 each carrots peeled and sliced
• 1/2 cup peanut butter natural style creamy
• 13 cup soy sauce, tamari
• 3 tablespoons shaoxing wine or dry white wine
• 1 tablespoon water
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon hot chili pepper oil or to taste, optional
• 1 tablespoon vegetable oil
• 1 tablespoon brown sugar light, firmly packed
• 1 cloves garlic finely minced, or to taste
• 1 teaspoon ginger root minced
• 1/2 teaspoon red pepper flakes crushed, or to taste

1. Cook the spaghettini al dente.
2. Drain, reserve all the cooking water, and use a fork or chopsticks to toss the noodles in the colander with half of the sesame oil.
3. Return the hot cooking water to the pot, add the broccoli and carrots in.
4. Cover and let stand for about 3 minutes to blanch the veggies.
5. Drain well, return the veggies to the pot, and set aside.
6. While the pasta is cooking, make the peanut sauce, combine the remaining sesame oil with all the other remaining sauce ingredients.
7. Whisk until well blended.
8. In the pot, gently toss the noodles with the sauce, broccoli and carrots until well combined.
9. Divide among the serving plates and serve.
10. Note: It can be served warm, at room temperature or chilled.
11. The noodles and the sauce can be made one day ahead, keep them separately in the refrigerator, and toss them together just before serving.

spaghetti, sesame oil, broccoli florets, carrots, peanut butter, soy sauce, shaoxing wine, water, rice vinegar, hot chili pepper oil, vegetable oil, brown sugar, garlic, ginger root, red pepper

Taken from recipeland.com/recipe/v/soy-peanut-sauce-noodle-broccol-53706 (may not work)