Sesame Noodle Salad
12 oz spaghetti noodles (dry wt)
Sesame seeds for garnish
Sauce:
2 Tbsp peanut butter (or other nut butters would work)
1 Tbsp honey or maple syrup
2 Tbsp sesame oil ( key ingredient)
2 Tbsp rice wine or white or apple cider vinegar
4 Tbsp soy sauce
1 tsp ginger, minced/grated
1 garlic clove, minced
1/2 tsp Sriracha sauce or few chili flakes (both optional)
Vegetables:
1 cup baby carrots; julienne
1 1/2 cups red/green cabbage, sliced thin
5 radishes, sliced thin
1 cup cucumber, sliced thin
2-4 green onions, dice and use entire onion- green to as well.
Other great add ins- edamame, yellow/ red sweet peppers, cilantro
Boil water and add spaghetti noodles.
While noodles cook, place all sauce ingredients into small bowl and whisk well to combine.
When noodles are al dente, drain but do not rinse and place in large serving bowl.
Add vegetables and toss together.
Sprinkle sesame seeds over top.
Serve with salmon, sliced steak, or just as is as a side dish.
Store leftovers in refrigerator and reheat in microwave just until warm.