(forgot to add the cilantro for the picture - sorry!)
On Monday's note, here is another DELICIOUS meatless recipe. I can't stress that enough. This is my new favorite thing ever EVER! And my family is so in love with it too. My almost-3-yr-old devours this every time I make it and gets so excited when he hears it's for dinner. In fact, I'll probably make this for his birthday because he loves it so much.
This dish can be served warm, cold, or room temperature. We've eaten it all ways and I think my favorite is somewhere in between room temperature and warm. :) Enjoy!
*Try to find sesame seeds in bulk and it will save you money. I found a bag at an Indian food store here in the city and they were super cheap. To toast, just put them in a small fry pan over medium heat for a few minutes until they start to turn light brown. As for the hot sauce, the original recipe calls for 1 teaspoon. I love spicy food, but I thought this was way too much. I usually just do a small drop. Adjust according to your tastes.
3 T. sesame seeds, toasted*
1/4 cup chunky peanut butter
5 T. soy sauce
2 T. rice vinegar
2 T. light brown sugar
1 T. grated fresh ginger
2 garlic cloves, minced
1/8-1/2 tsp. hot sauce*
5 T. hot water
12 oz. dried spaghetti noodles
2 T. toasted sesame oil (I just used regular sesame oil)
4 scallions, sliced thin on bias
1 carrot, grated
1 red bell pepper, sliced in 1/4" strips
1 cucumber, peeled, halved lengthwise, and sliced 1/8" thin
1/3 c. fresh cilantro, chopped
For the sauce: Puree 2 T. sesame seeds, peanut butter, soy sauce, vinegar, sugar, ginger, garlic, and hot sauce in blender or food processor, about 30 seconds. With machine running, add hot water, 1 T. at a time, until sauce has consistency of heavy cream. (If using natural peanut butter it will be a little thinner).
For the noodles: Cook noodles according to package directions, until tender. Drain, then rinse and drain again. Transfer to large bowl, add sesame oil, and toss to coat. Add scallions, carrot, bell pepper, cucumber, and sauce and toss to combine. Divide among bowls, sprinkle with remaining 1 T. sesame seeds and cilantro, and serve.
Source: Cook's Illustrated Cookbook