Spicy Sesame Noodles with Vegetables

July 2, 2008

Spicy Sesame Noodles with Vegetables

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.

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