12 ounces uncooked Japanese soba noodles or whole wheat spaghetti
1 cup fresh snow peas or sugar snap peas, trimmed
3/4 cup frozen green peas, thawed
1 small cucumber, chopped
3 green onions, finely chopped
1/4 cup creamy peanut butter
3 tablespoons orange juice
3 tablespoons white or rice vinegar
3 tablespoons soy sauce
4 teaspoons sesame oil or tahini
4 teaspoons canola oil
1 tablespoon garlic powder
2 to 3 teaspoons hot pepper sauce
2-1/4 teaspoons sugar
1/2 cup chopped fresh cilantro
Sesame seeds, toasted
Cook noodles according to package directions. Meanwhile, in a small saucepan, bring 1/4 cup water to a boil over medium-high heat. Add snow peas; cook, uncovered, just until crisp-tender, 1-2 minutes. Drain; immediately drop snow peas into 3 cups ice water. Remove and pat dry.
Drain noodles; rinse with cold water and drain again. Combine noodles with snow peas, green peas, cucumber and green onions.
In another bowl, whisk together sauce ingredients until blended; pour over noodles and vegetables. Toss to coat. To serve, sprinkle with cilantro and sesame seeds.