1/2 pound whole wheat spaghetti
1 1/2 teaspoons sea salt
1 tablespoon dark sesame oil
3/4 lb protein of your choice – I recommend tofu or tempeh!
1 1/2 tablespoons freshly grated ginger
3 garlic cloves, finely minced
Heaping 1/4 cup creamy all-natural peanut butter
3 tablespoons honey
3 tablespoons reduced-sodium soy sauce or tamari
3/4 teaspoon red pepper flakes
1 cup sliced shiitake mushroom caps (or ½ cup dried shiitake mushrooms soaked in boiling water for 5 minutes, drained, and chopped)
1 red bell pepper, seeded, halved, and thinly sliced
1 large zucchini, halved and thinly sliced
3 scallions, trimmed and thinly sliced
Bring a large pot of water to a boil. Add the pasta and salt and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the pasta water and then drain the pasta in a colander. Rinse the pasta under cold running water to chill the noodles. Give them a few shakes to remove the excess water and set aside.
Heat the oil in a large, deep nonstick skillet or wok over medium heat. Add your desired protein and cook, stirring often, until golden-brown on all sides and cooked through, about 8 minutes. Transfer the protein to a plate and set aside.
Add the ginger and garlic to the pan and cook until fragrant, stirring often, about 1 minute. Stir in the peanut butter, honey, soy sauce, pepper flakes, and reserved cooking water and cook until it becomes creamy, about 2 minutes. Add the mushrooms, peppers, and zucchini. Cook, stirring often, until the vegetables are tender, 2 to 3 minutes. Stir in cooked protein and the drained noodles. Serve sprinkled with the scallions.