Step 1

Cook pasta al dente in generously-salted pasta water according to package instructions.

Step 2

Meanwhile, heat oil in a large saute pan over medium-high heat. Add bell peppers, carrots, cabbage, and edamame, and saute for 5 minutes, stirring occasionally.

Step 3

Once the pasta is cooked, drain it, but reserve 1/4 cup pasta water on the side. Add the pasta and peanut sauce to the saute pan of veggies and toss to combine. If the sauce is too thick, add a tablespoon or two of the pasta water until the sauce reaches your desired consistency.

Step 4

Serve immediately, topped with scallions, sesame seeds and peanuts if desired.

Step 5

Whisk all ingredients together in a bowl by hand. (Alternately: add them to a food processor or blender and pulse to combine.)