Amy's Asian Noodles with Peanut Sauce

1 16 oz pkg. spaghetti noodles

2 Tbs. oil

1 tsp. sesame oil

Salt

Pepper

Peanuts

Vegetable choices:

Broccoli

Cauliflower

Zucchini

Carrots

Celery

Water chestnuts

Bell peppers

Squash (yellow and looks a lot like zucchini. I don’t remember the name.)

Snow peas

Bean sprouts

Onion

Green onion

Sauce:

2 Tbs. oil (I like olive oil. Vegetable oil will work great.)

2 tsp. dark sesame oil (invest in a bottle. It’s also good to use when making stir fry or just sautéing veggies)

½ cup peanut butter

2-3 Tbs. brown sugar

2 Tbs. cider vinegar

Pasta water as needed to thin sauce

Salt

Pepper

(If you like lots of sauce, double the above recipe. I like lots of sauce.)

Cook pasta as directed on package. Save water from the pasta after it has been drained.

Sauté chosen veggies.

In a separate pan make the sauce. Add all ingredients and mix until smooth. I recommend a medium heat on the burner.

Toss pasta, cooked veggies, and sauce together. Add more pasta water as needed to thin sauce. Sprinkle peanuts on top. Serve hot.