3/4 cup smooth peanut butter
2 tablespoons soy sauce
1" chunk of peeled fresh ginger, coarsely chopped
1 large clove garlic, coarsely chopped
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 1/2 tablespoons light brown sugar
1 teaspoon red pepper flakes
water, to thin
8 ounces spaghetti, or soba noodles
4 scallions {light & dark green parts}, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium cucumber, peeled, seeded & sliced in matchsticks
2 tablespoons toasted sesame seeds
Optional added protein: Cubed extra firm tofu, or shredded cooked chicken breast
Puree the peanut butter, soy sauce, ginger, garlic, rice vinegar, sesame oil, light brown sugar & red pepper flakes in the bowl of a food processor, until smooth. With the motor running, add some water, a few tablespoons at a time, until the sauce has a fluid consistency.
Cook the pasta, according to the package instructions, until cooked al dente. Drain & rinse under cold water to cool. Add the pasta to a large mixing bowl & add in the scallions, bell pepper & cucumber. Pour in about half of the sauce & toss to combine well. Add more sauce, as necessary to get the desired consistency. You may not need all the sauce. But, save it, as it helps to have some on hand to moisten leftovers, which tend to dry out once chilled.
If adding some tofu, or chicken to the salad, add that now. Toss to combine & garnish with the sesame seeds.
from The Parsley Thief
