Ingredients

1/4 C sesame seeds

1/2 C chunky peanut butter

2 medium cloves garlic

1 T minced fresh ginger

5 T soy sauce

2 T rice vinegar

1 t hot pepper sauce (we don’t like things too spicy, so I only added a couple drops)

2 T packed light brown sugar

5 T hot water

12 oz dried spaghetti noodles

2 T toasted sesame oil

4 scallions, sliced thin on a diagonal

a handful of baby carrots, sliced

Preparation

Directions:

  1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden - about 10 minutes.
  2. Remove from heat and reserve 1 tablespoon sesame seeds in a small bowl.
  3. In blender or food processor, puree remaining sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds.
  4. With machine running, add hot water 1 tablespoon at a time until sauce has a thicker consistency. Set blender or food processor aside to sit.
  5. Prepare spaghetti noodles - boil in a big pot of water (with a bit of salt) until al dente. Drain noodles.
  6. Toss noodles with sesame oil until evenly coated.
  7. Slowly add prepared sauce to noodles - if you like your noodles dry, use less. If you want them coated, add it all.
  8. Add scallions, carrots, and a sprinkle of cilantro. Serve warm.

*if noodles become dry the next day, add in a T of hot water and they’ll freshen right up.