Spicy Thai Peanut Noodle Stir-Fry

Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the spaghetti, stir, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is al dente, about 12 minutes. Drain in a colander and set aside.

In a separate bowl, whisk the cornstarch into the vegetable broth until dissolved. Add the peanut butter, soy sauce, honey, brown sugar, sesame oil, ginger, and red pepper flakes. Bring to a boil over medium-high heat, then lower to medium-low and simmer until thickened, about 5 minutes. Stir in the sake and keep warm.

Heat vegetable oil in a large skillet over medium heat. Add garlic and onion, and cook until the onion becomes soft and translucent, about 5 minutes. Add the broccoli, carrots, red bell pepper, and sugar snap peas. Reduce the heat, cover, and steam until the vegetables are tender, about 5 minutes. Toss the cooked vegetables with the peanut sauce and pasta, then serve.