Hot and Sour Noodle Stir Fry with Peanut Chicken

whole-wheat spaghetti

olive oil, plus extra for coating pasta

boneless, skinless chicken breasts, cubed into bite-sized pieces (1 to 1 1/4 pounds)

Dorot crushed ginger cubes (1 tablespoon finely minced fresh ginger)

Dorot garlic cubes (1 and 1/2 teaspoons minced garlic, about 3 cloves)

Dorot chopped chili cube (1 teaspoon finely chopped red chili pepper)

kosher salt

frozen stir fry vegetables, thawed (or any fresh or frozen vegetables you have on hand—I used Trader Joe’s Harvest Hodgepodge)

head green cabbage, thinly sliced

low-sodium vegetable stock or water

cup low sodium soy sauce

tablespoons sesame seed oil

tablespoons rice vinegar

chopped unsalted roasted peanuts, plus additional for serving

red pepper flakes (or more to taste)