Spicy Peanut Noodles

8 ounces quinoa spaghetti or fetuccini
1 red bell pepper, sliced into strips
1 orange bell pepper, sliced into strips
2 medium zucchini, sliced into strips
3 green onion, chopped
1/3 cup smooth, organic peanut butter
1/4 cup gluten free, low-sodium tamari or soy sauce
1 tablespoon lemon or lime juice
3 tablespoons rice vinegar
1 tablespoon honey
2 cloves garlic
1-inch piece of ginger, chopped

Add water to a pot. Boil.
In the meantime, slice bell pepper and zucchini. Heat pan over medium heat. When hot, add 1 teaspoon sesame oil. Add bell pepper and zucchini. Saute until soft.
Chop green onion and set aside.
Add peanut butter, tamari, lemon or lime juice, rice vinegar, honey, garlic and ginger to a mini food processor. Process until smooth and combined.
Pour peanut sauce into a large bowl. Add cooked veggies and green onion. Toss until well coated.
Once the noodles are cooked, drain and toss with 1 teaspoon sesame oil. Add to bowl of veggies and sauce. Toss until well coated. Top with cilantro and/or siracha sauce is desired.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LSBOUND.