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Cook the spaghetti until al dente, according to package directions. Drain and rinse with cool water. Return to the pot and set aside.
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For the sauce, in a medium bowl whisk together the broth, peanut butter, soy sauce, chile-garlic sauce, cornstarch, brown sugar, rice vinegar and sesame oil until smooth. Set aside.
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In a large skillet, cook ground meat, salt, pepper, garlic and ginger, and cook, until no longer pink, 6-7 minutes. Drain any grease.
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Return the skillet to stove top and pour the sauce over the meat mixture. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce has thickened slightly. Stir in the chopped cilantro.
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Spoon meat sauce over cooked noodles and serve immediately.