Peanut Butter Noodles
There are a lot of variations of sesame noodles. I worked out this recipe to use ingredients I usually have in the house. Some of the recipes call for layering the pasta, then the veggies, and topping with the sauce. I just toss everything together.
3/4 lb. angel hair pasta, cooked, rinsed and drained
6 leaves Chinese cabbage (napa), shredded
1 cucumber, seeded, cut in julienne strips
3/8 cup soy sauce
1/4 cup red wine vinegar
3/8 cup peanut butter
2 Tbsp. sesame oil
2 Tbsp. sugar
4 or 5 scallions, cut in 1/4 inch pieces
2 cloves garlic, minced
1 inch piece of ginger root, minced
red pepper flakes to taste
Saute scallions, garlic, ginger, and red pepper flakes until soft. Add the soy, vinegar, peanut butter, sesame oil, and sugar mixture, stir until the PB is dissolved. Pour over pasta, napa, and cucumbers, toss. Top with a couple handfuls of chopped roasted peanuts, sesame seeds if desired.
I've seen a few recipes that call for julienned carrots. Being a pasta salad, you can add all kinds of veggies in varying quantities. Adding some shredded chicken to some leftover pasta makes for a quick lunch.