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Ingredients
| 8 | ounces | thin whole wheat spaghetti (or sub GF rice, sweet potato or preferred noodle) |
| 1 | 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups) | |
| 1 | 6-ounce bag baby sweet peppers seeded and sliced thinly into rings (about 1 cup) | |
| 1 | 4-ounce bag bean sprouts (about 1 cup) | |
| 3 | English cucumbers peeled and sliced | |
| 3 | scallions sliced | |
| Up to 1 bunch fresh cilantro chopped | ||
| 1⁄2 | head | or more napa cabbage sliced |
| 1⁄2 | head | or more purple cabbage sliced |
| 1⁄2 | bunch | kale leaves torn off the stalks and shredded |
| 2 | cups | peanuts chopped |
| 1⁄2 | cup | olive oil |
| 1⁄3 | cup | low-sodium GF tahini sauce |
| 1⁄4 | cup | oyster sauce |
| 1⁄4 | cup | rice wine vinegar |
| 1⁄4 | cup | brown sugar |
| 3 | tablespoons | chopped fresh ginger |
| 2 | tablespoons | sesame oil |
| 2-3 | cloves | garlic chopped |
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