Lunch: Sesame Noodles

For this popular Chinese takeout item, noodles are tossed with a flavorful sauce of sesame oil and peanut butter, then topped with fresh, crunchy vegetables. The noodles tend to soak up the sauce, so toss everything right before serving.

Ingredients

salt
1 package Chinese wheat noodles or spaghetti
1/3 c. creamy peanut butter
1/4 c. soy sauce
2 tbsp. seasoned rice vinegar
1 tbsp. vegetable oil
2 tsp. grated, peeled fresh ginger
1 small garlic clove
1 tsp. Asian sesame oil
1/4 tsp. crushed red pepper
2 green onions
1/2 English (seedless) cucumber
4 radishes
1 medium carrot

Instructions

Heat large saucepot of salted water to boiling over high heat; add noodles and cook as label directs.
Meanwhile, in small bowl, with wire whisk or fork, mix peanut butter, soy sauce, vinegar, vegetable oil, ginger, garlic, sesame oil, crushed red pepper, and 1/2 cup water until blended. Set sauce aside.
Drain noodles; rinse under cold running water and drain again.
In large serving bowl, toss noodles with sauce until evenly coated. Top with vegetables; toss before serving.

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