Asian Vegetarian Peanut Noodle Salad

Cut up any variation of veggies that you like.

 Cook 1 lb. of spaghetti (Use whole wheat for more protein).

 Make your peanut sauce (does not look good in a picture). If it seems too thick you can add 1/4 cup to 1/2 cup of hot water to thin it out and make the sauce creamier.

Garnish with chopped peanuts and a wedge of lime.

Recipe:

Ingredients:

2/3 cup creamy peanut butter

1 tbsp sesame oil

1/3 cup rice wine or red vinegar

1 tbsp of red chile flakes (or less if you prefer it not spicy)

1 tbsp sugar

1 tbsp Dijon mustard

1 tbsp ground coriander

2 tbsp soy sauce

1/2 cup canola oil

1 pound spaghetti cooked

1 English cucumber

1 red bell

1 bunch scallions

1/2 cup chopped roasted salted peanuts

I added:

1 cup cilantro

1 cup diced carrots

Directions:

In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in canola oil and check for seasoning. In a large bowl, toss dressing with pasta (adding it gradually to see how much you want) then adding all the veggies and top with peanuts.

**If your peanut sauce seems too thick add hot water and whisk. Anywhere from 1/4 cup to 1/2 cup. The veggies I did not use in the noodle salad I used in a salad using napa cabbage and I made a oriental dressing to go along with the noodle salad. Now I have leftovers for lunch this week!