Thai Beef Noodle Salad

from Light & Tasty

½ c reduced-sodium soy sauce

½ c rice wine vinegar

3 T orange juice

1 T sesame oil

2 garlic cloves, minced

2 tsp ground ginger

1 tsp peanut butter

¾ tsp salt

½ tsp cayenne pepper

12 oz uncooked spaghetti

1 c fresh broccoli florets

1 c fresh or frozen show peas, thawed

1 c julienned zucchini

1/2 c thinly sliced celery

1 pound boneless beef sirloin step, cooked and cut into thin strips

2 T seasame seeds, toasted

For dressing, combine the first 10 ingredients in a blender; cover & process until blended. Cook spaghetti according to pkg; drain and place in a lg bowl. Add broccoli, peas, red pepper, zucchini, celery & cooked beef. Add dress and toss to coat. Cover and refrigerate for at least 2 hrs. Just before serving, sprinkle with sesame seeds.