1 pkg whole wheat spaghettini
1/3 cup smooth peanut butter
3 tbsp each lime juice and soy sauce
2 tbsp brown sugar
2 tsp each minced garlic and gingerroot
1 tsp sesame oil
4 tbsp oil
6 eggs, beaten
1 lb mixed veggies (broccoli, carrots, cauliflower, snow peas, peppers, whatever you like)
3 tbsp fresh coriander (I didn't have this on hand but it tasted fine without it)
2 tbsp peanuts
Cook spaghetti, drain and reserve 1 cup of cooking water. Blend the water with peanut butter, lime juice, soy sauce, brown sugar, garlic, ginger and sesame oil in bowl. Set aside.
Meanwhile, heat 1 tbsp oil in skillet over medium heat. Pour the eggs into the pan and cook, covered for 7 minutes or until set. Slide the omelette onto a plate and let cool, then slice into ribbons.
Add remaining oil and veggies to skillet; stirfry for 5 minutes until tender. Stir in the peanut butter mixture and bring to a simmer. Add the cooked pasta and egg; toss until coated. Sprinkle with coriander and peanuts.
Makes 6 servings.