Whole wheat Asian pasta

Chef Bob's Whole Wheat Asian Noodles
(serves 8-10)
12 ounces whole wheat thin spaghetti (cooked according to package directions)
1 purple onion (sliced)
1 carrot (peeled and cut thin)
3 cloves Garlic (minced)
1 teaspoon crushed red pepper flakes
2 teaspoons fresh ginger (grated)
1 Tablespoon sesame oil
2 Tablespoons olive oil
¼ cup soy sauce
¼ cup peanut butter
1 Tablespoon Agave nectar
Sautee onion, carrot, garlic, red pepper flakes, and ginger in sesame oil and olive oil for 2 minutes. Add soy sauce and peanut butter, and Agave nectar, toss in cooked whole wheat pasta.

GDA Cooking - January 4, 2011