Serves:4-6

time : 40 mins to 1 hour

Ingredients:

• 1 lb rice noodles, spaghetti or angel hair pasta  
• 8oz to 1lb of snap peas 
• 8oz to 1lb of bell peppers (same amount as snap peas)
• 1 green onion sliced into thin rings
• Cilantro and sesame seeds to serve 

Sauce:

• 4 tbsp peanut butter or another nut butter 
• 2 tbsp soy sauce
• 1 tbsp rice or apple cider vinegar
• 1 tbsp sesame oil or neutral oil
• 1 tbsp honey 
• 1tbsp lime juice
• 1 tsp Sriracha 
• 1 tsp hoisin sauce (optional)
• Warm water to thin as needed 

1. Place a pot of salted water on the stove to boil
2. While the water is boiling, trim the ends off the snap peas and cut each one diagonally two to three times, resulting in half-inch pieces 
3. Once the water is boiling, add the snap peas in and cook for 90 seconds
4. While in the water, fill a large bowl with ice and water
5. After 90 seconds, quickly transfer the snap peas to the ice water
6. Cut the bell peppers into small pieces (same or similar size as the snap peas)
7. Dry off the snap peas. 
8. Place in a large pan with a splash of cooking oil (like avocado oil) on high heat, the pan should be large enough to hold the vegetables and all of the cooked pasta.
9. Add snap peas and peppers and sauté on high for 5 mins until the vegetables begin to develop brown coloring 
10. Bring the same water that the snap peas were cooked in back to a boil, add a splash of oil and cook the noodles according to the package instructions
11. While the noodles are cooking, mix together all of the sauce ingredients, adding warm water until it forms a little bit thicker than water
12. Once pasta is cooked, strain it and add it to the pan with the vegetables and toss with peanut sauce
13. To serve, top with sesame seeds, green onions and cilantro