Asian Pasta Remix

This is a bit more work than my typical recipes, but it's worth the effort and a good "make ahead," which almost redeems it!

Asian Pasta Remix

13 ounces whole wheat spaghetti
¼ cup braggs aminos, or soy sauce
2 tablespoons oil
2 tablespoons natural peanut butter
1 teaspoon ginger
½ teaspoon sugar
5 teaspoons minced garlic
1 small onion
4 mushrooms
1 jalapeno pepper
1 carrot
1 stalk celery
1 small red bell pepper
¼ cup water
2 tablespoons almonds, toasted

1. Mix 2 tablespoons of the Bragg's Liquid Aminos, ginger, peanut butter, sugar, 2 teaspoons of the garlic, and 1 tablespoon of oil thoroughly and set aside.

2. Boil noodles until soft, about 10 minutes. Mix peanut butter mixture in and set aside.

3. Shred or julienne all vegetables.

4. In a large skillet, heat remaining oil on high. When oil is hot, toss in onions, mushrooms, jalapeños and remaining garlic and stir. After about 1 minute, add 1 tablespoon of the Braggs and stir. Cover and stir occasionally until onions and jalapeños soften and begin to brown, about 4-5 minutes. Remove from pan and set aside.

5. Mix water, remaining Braggs, carrots, celery and bell peppers in the (now empty) hot pan. Stir and cook briefly (covered), about 3 minutes, stirring every minute or so.

6. Combine all and mix well. Serve!