INGREDIENTS
8 oz
spaghetti noodles
1/2 cup
reduced sodium broth
1 tsp
sesame oil
2 tbsp
vegetable oil
2 tbsp
rice wine vinegar
1 1/2 tsp
red pepper flakes
1 bunch
green onions
3/4 cup
cilantro
1
red bell pepper
1/4 head
red cabbage
3
carrots
2 cups
edamame
1/2 cup
sesame seeds
1 serving
lime juice
1
jalapeno
1 serving
peanut butter