Peanut soy noodles with vegetables

I really like to incorporate whole grains in almost all our meals, and whole wheat pasta is one of my favorites. But somehow none of us care for pasta with marinara in our home. So I always make it chinese style. I guess most of us do it that way. This recipe is one of the easiest ones to make, because there's not cooking. That's right. It's just raw and cooked veggies, tossed in this incredible peanut soy sauce, topped with toasted sesame seeds. Here's the recipe:

Dried whole wheat pasta  - a bunch

Broccoli florets - 2 cups

Sugar snap peas - 1/4 pound

Red bell pepper - 1

For the sauce:

Peanut butter - 1 1/2 tbsp
Sou sauce - 1 tbsp
Toasted sesame oil - 1 tsp
Red chili flakes - 1 tsp
Black pepper - 1 tsp
salt - to taste
Hot pasta water - 2 tbsp

toasted sesame seeds - 2 tbsp

In a big pot, bring water to a boil.
Salt the water with a generous pinch and add the pasta.
When the pasta is half cooked, add the broccoli and snap peas.
Drain when pasta is cooked, but not mushy - Al dente.

Mix all the ingredients for the sauce and thin with pasta water.
Toast the sesame seeds and keep aside.
Add julienned red pepper to the pasta and veggies and toss with the sauce.
Top with the sesame seeds.

This dish tastes good hot or cold.