1-First, start with the sauce. Simmer the chopped lemongrass in 1 cup of water for about 5 minutes, then strain it out. Add ½ cup of hoisin sauce, 3 tablespoons of smooth peanut butter, 1½ tablespoons of rice vinegar, and freshly grated ginger to taste. Whisk everything together and simmer for another 5 minutes until it thickens.

2-Next, cook the noodles. Boil salted water and add the whole wheat spaghetti noodles, cooking them until they’re done, which takes about 8-10 minutes. Drain them and set aside to keep them from getting mushy.

3-Then, prepare your vegetables. Steam or blanch the broccoli, red pepper strips, green pepper strips, and carrot strips steaming is best to keep them crisp. Once ready, they’re good to go for mixing.

4-Now, combine it all. In a large bowl, toss the cooked noodles and vegetables with the peanut sauce. Start with a little sauce and add more as needed, tasting along the way to get it just right.

5-Finally, serve it up. Sprinkle sesame seeds on top and enjoy it hot or cold. This whole wheat noodles peanut sauce vegetables recipe is flexible, so feel free to tweak the veggies based on what you have.