8 ounces dried bow tie or other bite-sized pasta

3 green onions, trimmed and thinly sliced

2 medium carrots, shredded

1½ cups thinly sliced Napa cabbage or bok choy

1½ cups thinly sliced red cabbage

1 tablespoon brown sugar

1 clove garlic, minced

2 tablespoons vegetable oil

⅓ cup rice wine vinegar

¼ teaspoon ground ginger

½ teaspoon red pepper flakes

3 tablespoons smooth peanut butter

2 tablespoons water

1 tablespoon soy sauce

1 cup bean sprouts

• Cook the pasta according to package directions. Drain and rinse under cold water. Place the pasta in a large mixing bowl and add the green onions, carrots, and cabbage.

• In a small mixing bowl, thoroughly combine all the remaining ingredients except the sprouts.

• 3. Pour the dressing over the pasta and vegetables; cover and refrigerate for at least 2 hours or overnight.

• 4. Just before serving, toss in the bean sprouts.