Peanut Noodle Stir-Fry

Begin by filling a large pot with salted water, then place it over high heat to bring the liquid to a vigorous boil. Maintain this boiling state until the water has reached its maximum temperature, then proceed with the next step.

Add the spaghetti to the boiling water and stir gently to prevent the pasta from sticking together. Continue to cook the pasta until it has reached the desired level of doneness, but still retains some firmness in its center. This should take approximately 12 minutes, after which the pasta is done.

Transfer the cooked spaghetti to a colander and drain off any excess water, making sure not to leave any residue behind.

Meanwhile, prepare the sauce by whisking together the cornstarch and vegetable broth until the mixture is smooth and free of lumps. Add the peanut butter, soy sauce, honey, brown sugar, sesame oil, and ground ginger to the mixture, whisking until well combined.

Bring the sauce to a boil over medium-high heat, then gradually reduce the heat to a lower setting and simmer until it has thickened to your liking. This should take around 5 minutes, after which the sauce is ready.

Add a splash of sake to the sauce and keep it warm, as it will be used later in the preparation.

In a separate pan, heat some vegetable oil over medium heat. Add the garlic and onion to the pan and cook until they have softened and become translucent, stirring occasionally. Add the broccoli, carrots, red bell pepper, and sugar snap peas to the pan, stirring gently to combine.

Cover the pan and steam the vegetables over low heat until they are tender, about 5 minutes. Once done, toss the vegetables with the peanut sauce and cooked spaghetti to serve.