Peanut Noodle Salad

When I was growing up, we always used to go to China Palace in Shadyside and order cold sesame noodles as an appetizer. When I saw this recipe for peanut noodle salad in my latest Cook's Country magazine, I knew I wanted to try it. The sesame oil gives it a deep, nutty flavor and the veggies give it a nice, fresh crunch. It's a great alternative to traditional pasta salad at a summer barbecue!

Peanut Noodle Salad

1 lb spaghetti

1/2 tbsp salt

3 tbsp toasted sesame oil

3/4 C creamy peanut butter

6 tbsp low sodium soy sauce

3 tbsp white vinegar

1 tbsp fresh grated ginger

1 tsp red pepper flakes

1 cucumber, peeled and sliced thin

1 red bell pepper, seeded and cut into strips

1/2 C chopped fresh cilantro

1. Cook pasta according to package directions until al dente, reserving 3/4 C cooking water.

2. Drain pasta and rinse several times with cold water until cool.

3. Transfer pasta to a large bowl and toss with sesame oil to coat.

4. Whisk peanut butter, soy sauce, vinegar, ginger, red pepper flakes and 6 tbsp cooking water in a medium bowl until smooth.

5. Toss pasta with peanut butter mixture to coat.

6. Add cucumber, red pepper and cilantro. Add extra cooking water as necessary to adjust consistency.

7. Chill and serve cold. Great for leftovers.

Difficulty: Medium

Debbie's Rating: 9

Hirsh's Rating: 8.5