Ingredients

½ box of linguine pasta (or any  spaghetti-like pasta)

½ cup shredded cabbage

2 carrots, thinly sliced

1 cup sugar snap peas, trimmed

1 cup bean sprouts

Sauce

½ cup smooth peanut butter (all- natural, peanuts only)

½ cup soy sauce, low sodium if you prefer

2 tbsp. rice vinegar

2 tbsp. fresh lime juice (approx. one lime)

2 tbsp. sesame oil

1 inch ginger, shredded

2 tbsp. garlic, diced

½ tsp. chilli powder (or to taste)

2 tbsp. brown sugar

Suggested toppings

fresh coriander, chopped

green onions

roasted peanuts

toasted sesame seeds

Makes 2 servings, and should take 30-40 minutes.

Method

1. The sauce

Combine the peanut butter  with brown sugar and cook on low heat until just bubbling. Stir occasionally to prevent burning. Add more salt, pepper, chilli or sugar to taste. Keep warm, but not boiling, to let the tastes come together.

2. The noodles and veggies

Cook pasta according to package instructions. Steam the broccoli for three minutes in a steamer, or in a pot of boiling water with a steamer inside. After three minutes, add the cabbage, snow peas, and carrots, and steam for three minutes more.  Alternatively, you can lightly stir-fry the veggies in a tablespoon of oil (sunflower works well) until done to your taste.

3. Assemble

Either lump everything together in one bowl, or be slightly more artistic, and mix the noodles with a little sauce to coat. Assemble on a platter or individual plates. Mix the veggies together and assemble on top. Drape the mountain of goodness with more sauce, sprinkle with the suggested toppings, and enjoy!