Peanut Noodles

By á-4776

Ingredients

• 1 lb spaghetti or linquine
• 1 T salt
• 3 T toasted sesame oil
• 3/4 C chunkly peanut butter
• 6 T soy sauce
• 3 T white vinegar
• 1 T grated fresh ginger
• 1 T hot sauce
• 1 Cucumber, peeled, quartered lenthwise, seeded and sliced thin
• 1 red bell pepper, seeded and cut into 1/4" strips
• 1/3 Chopped fresh cilantro (or parsley for those who hate cilantro)

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. Cook pasta. Bring 4 quarts water to boil in large pot. Add pasta and salt to boiling water and cook until al dente. Reserve 3/4 C cooking water. Drain pasta in colander, rinse with cold water until cool, drain once more and transfer to large bowl. Add sesame oil and toss to coat.

2. Dress and toss. Whisk peanut butter, soy , vinegar, ginger, hot sauce and 6 T pasta cooking water in medium bowl until smooth. Add dressing, cucumber, bell pepper and parsley to pasta and toss to combine, adding reserved water as needed to adjust consistency. Serve

3. Make ahead. Oil coated pasta, ddressing and veggies can be refrigerated in separate airtight ccontainers for 2 days. Bring ingredients to room temp before tossing together. Add warm water to thin as needed.