Spicy Sesame Noodles with Vegetables

July 2, 2008

Lorraine Glazar, Tucson CSA

1/2 pound long pasta (linguine) or Asian noodles such as udon

1 tablespoon sesame oil

2 teaspoons sugar

1/4 cup creamy peanut butter or tahini

1 tablespoon lime juice or wine vinegar

2 tablespoons soy sauce

2 teaspoons hot chili oil

1 clove minced fresh garlic

1 teaspoon minced fresh ginger

Hot pepper flakes to taste

1 regular cucumber, cut in half lengthwise, seeded or 4-6 ounces

of Armenian cucumber

1-2 carrots

1 piece zucchini (about 4-6 ounces)

Cilantro for garnish

Cook the pasta as directed until it is al dente, then drain. Toss

with the sesame oil. In a small bowl, combine the next seven

ingredients with wire whisk or chopsticks. Whisk until smooth.

Add hot pepper flakes to your preferred spiciness. Grate the

cucumber, carrot and zucchini lengthwise so that you get long

strands of the vegetables. Toss the pasta, sauce and vegetables

together and garnish with chopped cilantro. Serve at room

temperature or chilled.