1/2 pkg. rotelle
1 pkg. frozen snap peas
1 med. red pepper, diced
1/3 c. light soy sauce
1/4 c. peanut oil
2 tbsp. sesame oil
3 tbsp. chunky peanut butter
2 tbsp. minced fresh ginger
Dash of pepper

Prepare pasta as directed on package; rinse with cold water and drain well. Run cold tap water over snap peas in strainer to thaw completely; drain well.

Mix pasta, peas and red pepper; cover and chill. Combine remaining ingredients and blend with wire whisk. Pour over pasta mixture and toss to coat. Makes 8 servings.