8 oz whole wheat pasta or soba noodles

1 medium red onion, thinly sliced

1 half a small head of cabbage, cored and thinly sliced

1 8 oz package of Shitake mushrooms, sliced

1 small red bell pepper, seeded and thinly sliced

2 cups broccoli florets

4 cloves garlic, minced

½ inch piece of fresh ginger, minced

⅓ cup reduced sodium soy sauce

1 tsp olive oil

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp cornstarch

1 tbsp reduced fat peanut butter

Pinch of red pepper flakes

Prepare noodles according to package directions and set aside.

Heat olive oil in a large, nonstick skillet over medium high heat. Add in onions and garlic, and cook for about 3 minutes.

Add in the broccoli, bell pepper, cabbage, mushrooms and ginger. Continue to cook until the vegetables are tender, but not soft and mushy, about 4-5 minutes.

Meanwhile, in a large bowl, whisk together the soy sauce, vinegar, sesame oil, peanut butter, red pepper flakes, and cornstarch. Mix well.

Pour sauce over vegetables, turn heat to medium, and cook while constantly stirring until sauce thickens, about 3-5 minutes.

Toss with prepared noodles and serve.