PEANUT NOODLE STIR-FRY

1 (8-oz.) package uncooked spaghetti

1 Tbs. cornstarch

1 c. vegetable broth

1/3 c. creamy peanut butter

3 Tbs. soy sauce

3 Tbs. honey

3 Tbs. brown sugar. divided

1 tsp. sesame oil

1 tsp. ground ginger 

¼ tsp. ground red pepper

2 Tbs. rice wine

2 Tbs. vegetable oil

2 cloves garlic, minced

1 onion, chopped

1 c. broccoli florets

1 c. carrots, sliced

½ c. red bell pepper, chopped

Fill a large pot with lightly salted water and bring to a rolling boil.  Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, al dente, about 12 minutes. Drain. Meanwhile, whisk the cornstarch into the vegetable broth until dissolved.  Then whisk in the peanut butter, soy sauce, honey, 2 Tbs. brown sugar, sesame oil, ground ginger, and red pepper. Bring to a boil over medium-high heat.  Then reduce heat to m...