Peanut butter and sesame noodles:

Usually peanut butter contains lots of sodium and saturated fat, but I found a healthy peanut butter (trader Joes- Better n' peanut butter)which is low fat, low in sodium and pretty healthy. This recipe contains lots of veggies and is little spicy, slightly sweet.

Ingredients:

1 pack of whole wheat organic spaghetti

1 inch ginger chopped finely

I small onion sliced

1 carrot sliced in thin strips

1 bell pepper sliced in thin slices

1 bunch kale leaves roughly chopped

1 small bunch baby spinach leaves roughly chopped
1 tsp rice vinegar
1 tsp  soy sauce (low sodium)

2 tbsp sesame seeds

4 tbsp peanut butter

½ tsp sriracha sauce (hot sauce)

1 tbsp organic honey

1 lime juice and zest

2 cloves garlic chopped finely

1 tsp oil

For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften (15 seconds). Whisk in with the soy sauce, rice vinegar, ginger, honey, sriracha, and lime zest and juice in a small bowl. Keep it aside.

In a wok, heat oil and sauté the veggies and the garlic till cooked thoroughly. In a separate pot, cook the noodles as per the instructions on the packet. Drain all the water and add the cooked noodles to the cooked veggies. Serve with the peanut butter sauce and garnish with sesame seeds before serving.