Ingredients

• 1 pound thin spaghetti
  
• 1 pound sugar snap peas
  
• 1/4 cup vegetable oil
  
• 2 tablespoons rice wine vinegar
• 1/3 cup low sodium soy sauce
• 1.5 tablespoons dark sesame oil
• 1 tablespoon honey
  
• 3 garlic cloves, minced
  
• 1-2 teaspoon grated fresh ginger
  
• 3 tablespoons toasted white sesame seeds, divided
  
• 1/2 cup smooth peanut butter (or any nut/see butter)
  
• 2 red bell peppers, cored and seeded, and thinly sliced
• 4 scallions (with and green parts), sliced diagonally
  
• 3 tablespoons chopped fresh cilantro leaves
  

Directions

Nutrient Facts per 1 cup serving

• 415 calories
  
• 22 grams of fat
  
• 13 grams of protein
  

SOURCE: Miami Children's Hospital