12 ounces linguine
4 tablespoons sesame oil
1⁄2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables
3 tablespoons minced fresh garlic
1⁄2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1⁄4 cup honey
1⁄4 cup creamy peanut butter
1⁄4 cup soy sauce
3 tablespoons rice vinegar
1⁄2 tablespoon chili-garlic sauce
Cook pasta in a large pot of salted water according to package directions.
Drain and return to pot.
Add 2 TBSP sesame oil and toss to coat. Set aside.
Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
Add green onions, carrots, stir-fry veggies, garlic and ginger.
Saute until vegetables soften, about 4 minutes.
Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. Simmer sauce 2 minutes.
Pour sauce over pasta and toss well.
Transfer to platter and serve warm.
Garnish with additional green onions, if desired.