Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the whole wheat linguine and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.
While the pasta is cooking, prepare the sauce. In a large mixing bowl, whisk together the grated lime peel, lime juice, low-sodium soy sauce, water, sesame oil, creamy peanut butter, fresh minced ginger, minced garlic, salt, and pepper until smooth and well combined.
In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the fresh broccoli florets, shredded carrots, and julienned red pepper. Sauté for about 5-7 minutes, or until the vegetables are tender yet crisp.
Once the pasta is cooked, drain it in a colander and return it to the pot. Pour the prepared peanut ginger sauce over the noodles and toss until the pasta is thoroughly coated. Add the sautéed vegetables and mix gently to combine.
Serve the Peanut Ginger Noodles hot, garnished with chopped green onions. Enjoy your vibrant, flavorful dish!
