Ingredients:

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.

Posted by Amanda Brown :: 6:28 PM :: 0 comments

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