Sesame Noodles with a Champagne Wine Vinegar Peanut Sauce

You have to love recipes that can be prepared almost within the time it takes to boil and drain the pasta. These flavorful noodles are great as a main course, side dish or even served cold right out of the fridge as a snack. Experiment with different pastas and add a little more red pepper flakes so spice it up a bit. You can also add cooked chicken if you want a more hearty meal with a protein. Let us know what you create!

 

INGREDIENTS

• 1 tablespoon black sesame seeds
• ½ pound of spaghetti
• 3 tablespoons Olive This! Champagne Wine Vinegar
• 2 tablespoons Olive This! Toasted Sesame Oil
• ¼ cup reduced-fat peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• ¼ red pepper flakes
• 1 cup coarsely shredded carrots
• 2-3 tablespoons thinly sliced scallions

 

DIRECTIONS

Add black sesame seeds into a warm skillet over medium heat. Toast for about 2 minutes or until fragrant; but keep an eye on these so they don’t burn (it’s hard to tell by the color).

 

Cook spaghetti according to package directions. When draining, save off about ¼ cup of pasta water.

 

While the pasta is cooking, make your sauce.  In a large serving bowl, whisk the peanut butter, champagne vinegar, toasted sesame oil, brown sugar, ground ginger, red pepper flakes until smooth.

 

Grate the carrots and thinly slice the scallions. Add to carrots and toasted black sesame seeds to the peanut sauce and stir well.

 

Add the drained pasta and reserved pasta water to the peanut sauce mixture in the large serving bowl. Toss to coat all ingredients well. Add the sliced scallions and lightly toss. Serve immediately.

MAKES 4 SERVINGS

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