1/2 cup vegetable or chicken broth, low sodium
1/3 cup SunButter Creamy
3 tablespoons teriyaki sauce
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
6 cups cooked spaghetti noodles
3/4 cup chopped green onion
1-1/2 cups grated carrots
1-1/2 cups broccoli florettes, chopped
1 cup snow peas
1/2 cup thinly sliced red cabbage
- In a large oven-safe bowl, combine all sauce ingredients, whisk until well blended; set aside.
- Add cooked and drained noodles to sauce, mix to coat noodles. Cover bowl and place in warm oven.
- Heat vegetable oil in large skillet. Stir fry green onion, carrots, broccoli, snow peas, and red cabbage for 2 minutes or until slightly tender.
- Remove noodles from oven and add stir fried vegetables. Toss to evenly coat vegetables and noodles with sauce.
TIP: Refrigerate any leftovers. To make the mixture creamy again, add a spoonful or two of boiling water, and toss.