NOODLES:

1 tbsp. peanut oil
1 clove garlic, crushed
2 tbsp. minced fresh ginger root
2 tbsp. peanut butter
3 tbsp. hoisin sauce
2 tsp. sugar
1/3 c. chicken or vegetable bouillon
1/2 lb. thin spaghetti

BEANS:

1 tbsp. peanut oil
1 clove crushed garlic
1 tsp. fresh chopped ginger root
1/2 lb. green beans

NOODLES: In skillet, heat oil and cook garlic and ginger 1 minute. Transfer oil and seasonings to large bowl (it will later hold noodles). Whisk in peanut butter, hoisin sauce, sugar, bouillon. Set aside.

Cook spaghetti until al dente. Drain well. Transfer noodles to bowl with sauce and stir thoroughly. Serve at room temperature.

BEANS: Heat oil, cook garlic and ginger 1 minute, stirring constantly. Add beans and toss them in oil, stirring constantly for a few minutes until they are bright green. Serve on top of peanut noodles.