8 ounces angel-hair pasta
1 tablespoon plus 2 teaspoons vegetable oil, divided
1 tablespoon seeded and chopped fresh jalapeno pepper (see note)
1 cup shredded carrots
1 cup sliced mushrooms
1 cup coarsely chopped yellow bell pepper
1 cup coarsely chopped red bell pepper
1 tablespoon toasted sesame seeds (see note)
1 tablespoon black sesame seeds (see note)
1 cup thinly sliced green onions
3 tablespoons rice-wine vinegar
2 tablespoons crunchy peanut butter (see note)
1 tablespoon water
½ teaspoon curry powder
Cook the pasta according to package directions. Drain and set aside.
Meanwhile, in a 12-inch skillet, heat 1 tablespoon oil over medium heat. Add the jalapeno, carrots, mushrooms and red and yellow bell peppers. Stir and cook until the veggies are tender and the mushrooms have released their liquid, about 5 minutes. Add all the sesame seeds and green onions. Toss well, and remove the skillet from heat.
In a small bowl, whisk together the vinegar, peanut butter, water, curry powder and remaining 2 teaspoons oil. Set aside.
When the pasta is done, drain well and add to the skillet with the veggies. Place over low heat, and add the reserved peanut-butter sauce. Toss to mix the pasta, veggies and sauce. Serve at once.
Cook's notes: We tested this recipe using sesame seeds from the McCormick's Gourmet Spices line. Remember to wear rubber gloves when chopping jalapeno or else don't touch your eyes for 24 hours. If you don't have crunchy peanut butter, smooth peanut butter can be substituted along with a tablespoon of finely chopped dry-roasted peanuts for texture, if desired.
@Recipe nutrition:Nutrition values per serving: 376 calories (33 percent from fat), 14 g fat (2 g saturated), 54 g carbohydrates, 6 g fiber, 12 g protein, 0 cholesterol, 70 mg sodium.