Spicy Vegetable Stir-Fry

Ingredients:

Noodles

• 450 g thin spaghetti
• Sesame oil, to drizzle
• Lightly salted soy sauce, to drizzle

Stir-fry

• 0.5 cups lightly salted soy sauce, or to taste
• 2 tbsp sherry or lightly salted vegetable broth
• 2 tbsp. l. brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons Sriracha sauce (or to taste)
• 1 tbsp. chopped fresh ginger root
• 3 tbsp. l. peanut butter
• 1 onion, cut into large pieces
• 1 red bell pepper, cut into large pieces
• 1 yellow bell pepper, cut into large pieces
• 2 cloves garlic, crushed
• 2 medium zucchinis, cut into large pieces
• 1 can (425g) small corn, cobs patted dry and cut in half
• 1 head of broccoli, cut into florets
• Sesame, for serving
• 2 green onions, thinly sliced

Preparation:

1. Noodles:
   
   Bring a pot of water to a boil. Cook the spaghetti according to package directions. Drain, then drizzle the pasta with sesame oil and a little soy sauce and toss in a large bowl.
2. Stir-fry:
   
   While the pasta is cooking, combine the soy sauce, sherry, brown sugar, cornstarch, Sriracha sauce, and ginger in a bowl. Set aside.
3. Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook, stirring, for 2-3 minutes. Add the garlic and cook for another 30 seconds to 1 minute, stirring constantly. Add the zucchini and stir for another 2 minutes. Add the corn and broccoli and cook for a couple of minutes.
4. While the vegetables are still firm, pour in the sauce. Stir and cook until the sauce is very thick, another 1-2 minutes. If the sauce is thin, add 1/4 to 0.5 cups of hot water and a little more soy sauce.
5. Serve the stir-fry over noodles, sprinkled with sesame seeds and green onions.