|Uncooked whole wheat spaghetti||8 Ounce|
|Whole wheat spaghetti||8 Ounce, uncooked|
|Bean sprouts||1 1⁄2 Cup (24 tbs)|
|Olive oil||1 Tablespoon|
|Thinly sliced shiitake mushrooms||3 1⁄4 Ounce (1 Package)|
|Snow peas||1⁄4 Pound, trimmed|
|Carrot||1⁄2 Cup (8 tbs), diagonally cut|
|Minced peeled ginger||1 Teaspoon|
|Green onions||1⁄2 Cup (8 tbs), thinly sliced|
|Peanuts||1⁄4 Cup (4 tbs), finely chopped|
|Vegetable broth||1⁄3 Cup (5.33 tbs)|
|Low sodium soy sauce||3 Tablespoon|
|Peanut sauce||2 Tablespoon (Such As House Of Tsang)|
1. Cook pasta according to package directions, omitting salt and fat. Add bean sprouts; cook 1 minute. Drain.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat until hot. Add mushrooms; saute 3 minutes. Add snow peas and carrot; saute 3 minutes. Add ginger; saute 15 seconds. Add green onions and peanuts; saute 1 minute. Remove vegetables from pan.
3. Add vegetable broth and soy sauce to pan; bring to a boil. Stir in peanut sauce. Add pasta mixture and vegetable mixture; cook 2 minutes or until thoroughly heated.