Spicy Sesame Noodles with Vegetables

This is a very adaptable dish. In summer use cool and crispy cucumbers and zucchini. In the winter it is best radishes and carrots and greens like tatsoi, Tokyo Bekana or and Asian greens mix. Add baked tofu, hard boiled eggs or chicken to make a complete meal.

Ingredients

• 1/2 pound long pasta (linguine) or Asian noodles such as udon or ramen
• 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
• About 1 1/2 cups of mixed seasonal vegetables
• Cilantro or basil for garnish

Directions

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 cucumber, carrot, zucchini or radish lengthwise so that you get long strands of the vegetables. Roughly chop any tender greens. Toss the pasta, sauce and vegetables together and garnish with chopped herbs. Serve at warm or chilled, depending on season.

Submitted by Lorraine Glazar, Tucson CSA