Thai Shrimp Noodles with Tart Cherries

8 ounces spaghetti, broken 5 cups broccoli flowerets 1 pound fresh or frozen shrimp, peeled and deveined 1/3 cup creamy peanut butter 1/4 cup low-sodium soy sauce 3 tablespoons rice vinegar 2 tablespoons sesame oil Dash bottled hot pepper sauce 1 tablespoon fresh ginger root, finely chopped 3 tablespoons cloves garlic, minced 3/4 cup Chukar® Dried Tart Cherries 4 green onions, chopped 1/3 cup cashews or almonds, chopped In a 6-quart Dutch oven, bring a large amount of water to boil. Add spaghetti; cook 5 minutes. Add broccoli; cook 2 minutes. Add shrimp; cook until pink, about 3 minutes. Meanwhile, in a bowl, combine peanut butter and soy sauce. Stir in rice vinegar, sesame oil, hot pepper sauce, ginger root, garlic and dried cherries. Drain spaghetti mixture; return to pan. Add sauce mixture, green onions and nuts. Toss gently to coat. Yields 6 servings.

from Chukar Cherries - www.chukar.com