Sesame Noodles

This is one of those recipes that is a great example of what you can do with a well-stocked pantry.  This is a  great recipe for spring and summer.  This can be served cold or at room temperature.  My favorite way is room temperature.

Here is what you'll need:

12 oz. angel hair pasta

3 Tbsp dark sesame oil

3 Tbsp olive oil

1-inch piece of fresh ginger, minced

3 garlic cloves, minced

1 tsp red chili paste, such as sambal

1 lime, juiced

2 Tbsp honey

1/2 cup creamy peanut butter

3 Tbsp rice vinegar

3 Tbsp soy sauce

6 Tbsp hot water

1 Tbsp toasted sesame seeds

Fresh cilantro, for garnish

1 large zucchini

Cook your pasta according to the package instructions.  In your blender combine, the olive oil, ginger, garlic, chili paste, honey, lime juice, peanut butter, rice vinegar, soy sauce, and  hot water.

Blend until everything is combined.

Chop your zucchini.

Literally, at the last minute of cooking add your zucchini to the pot with the pasta.

Toast the sesame seeds until they are light golden.  Be careful not to burn.

After cooking the zucchini for one minute with the pasta, drain both and rinse with cold water.  Drain well.

Once the pasta and zucchini have cooled down, transfer to a bowl and pour the dark sesame oil over the noodles.  Toss well to combine.  Once the noodles are coated with the sesame oil pour the peanut sauce over the noodles and toss again to combine.

Garnish with fresh, chopped cilantro and toasted sesame seeds.  Again, my favorite way to eat this is room temperature.  It's yummy!