Instructions: SAUCE: In a large heat-resistant serving bowl, combine the peanut butter, oil, soy sauce, vinegar and water.

Heat plenty of lightly salted water until it boils. TIP - Warm the peanut butter mixture: while the pasta water heats, put a splatter screen over the top and rest the serving bowl with the peanut butter mixture on top; when the mixture is soft enough to blend, remove the splatter screen.

When the water boils, add the carrots and the piece of ginger. Return water to the boil. Break the spaghetti in half and add to the boiling water. Cook 5 minutes. Remove the ginger. Drain the pasta and carrots. Add to the peanut butter mixture. Stir to coat. Set aside; keep warm.

Heat a wok over medium-high flame. Spray and add a small amount of oil. Add the garlic to the oil and stir 20 second. Add the cabbage all at once. Stir fry until wilted (3 minutes). Season with coarsely grated pepper, red pepper flakes and chopped fresh cilantro. Toss. Add the vegetables to the pasta; toss well. Serve hot or warm; offer soy sauce.

VARIATION: Use other noodles. Add other vegetables such as snow peas, green onions, etc. Replace napa with bean sprouts. Vary the flavor of the vinegar. We used pineapple vinegar.

Description: "creamy peanut butter tossed with hot pasta."

Serving Ideas : Pairs well with shredded pork and vegetables.

NOTES : A sour, salty, sweet, nutty sauce dresses hot pasta and vegetables. Grind fresh peanuts or us a low-fat no added sugar peanut butter that has not been enhanced with additional salt. Recipe was inspired by "Noodles with Peanut Sauce" from Everyday Chinese Cooking by Leeann and Katie Chin.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.