This recipe has a lot of ingredients but comes together pretty quickly. It’s a great dish to make in advance and keep in the fridge for a quick lunch or dinner, especially during these warm summer months. Makes 4-5 servings.
Ingredients for sauce:
3 Tbs. sesame oil
2 Tbs. vegetable oil
1 small knob ginger, peeled and grated
3 cloves garlic, minced
1 Tbs. lime juice
2 Tbs. maple syrup
3 Tbs. rice wine vinegar
½ cup peanut butter
3 Tbs. hot water
2 Tbs. soy sauce
Chili paste to taste, opt.
For salad:
½ lb. spaghetti, or other long noodles, cooked, rinsed, and drained
5-scallions, thinly sliced
1-cup cilantro, chopped
1 carrot, peeled and grated
1 jalapeno, sliced, opt.
1 Tbs. sesame seeds
Preparation:
Combine sauce ingredients and mix well with a whisk until smooth. Add chili paste to taste, or leave it out if you don’t like spicy. Combine noodles, scallions, cilantro, carrot and jalapeno in a bowl. Pour sauce over all, toss to coat completely, then refrigerate until serving time. Sprinkle with sesame seeds.