1 lb. dried whole grain spaghetti
1/2 cup creamy peanut butter
1/4 cup brown rice syrup (or maple syrup)
1/4 cup reduced sodium soy sauce
2 Tbsp. rice vinegar
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1 cup chopped green onions
1. Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. Return spaghetti to pan.
2. Meanwhile, in a small bowl whisk together the next six ingredients (through cayenne pepper).
3. Add peanut butter mixture to spaghetti in in pan; toss to coat.
4. Garnish with green onions and chopped peanuts.
(Shared by Kristen McKenney, from “The China Study Quick and Easy Cookbook” by Del Sroufe)