Sesame Peanut Noodles

sesame peanut noodles These were mostly straight from Freshman in the Kitchen: From Clueless Cook to Creative Chef but I only had smooth peanut butter because that's all the girls like on toast. I think chunky would be better though. These were good the first night and also good the second day for lunch. This makes a great side dish. If you want to turn it into a main dish add some cooked chicken or salmon.

1/2 pound dry spaghetti
3 Tbs sesame oil
1/4 cup peanut butter
1/4 cup soy sauce
1 Tbs seasoned rice vinegar (this stuff is great on spinach for a spinach salad)
3 Tbs water
1 tsp brown sugar
1 clove garlic, minced
1 Tbs minced ginger (about 1 inch ginger root, peeled and minced)
1 carrot, peeled and shredded
1/4 cup chopped green onions
1 small - medium cucumber, peeled and diced
1 Tbs sesame seeds

Cook the spaghetti according to the package directions, typically about 9-11 minutes in a large pot of boiling water, lightly salted. Drain and rinse, then toss with 2 Tbs of the sesame oil.

Make the dressing in a small bow by mixing together the peanut butter (chunky is probably best), soy sauce, rice vinegar, chili sauce, water, brown sugar, garlic, ginger and the last tablespoon of sesame oil.

Toss the dressing with cooked noodles, carrot, green onions and cucumber. Garnish with the sesame seeds.

Sesame Peanut Noodles

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