Spicy Sesame Noodles with Vegetables

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

Ingredients

• 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
• 1/2 pound long pasta (linguine) or Asian noodles such as udon or ramen

Directions

In a medium size bowl, combine the first eight ingredients, and using a wire whisk beat until smooth (add warm water if needed to thin out the sauce). Add hot pepper flakes to your preferred spiciness. Cut firm veggies (roots or cucumber or zucchini) into matchsticks or use a vegetable peeler or mandoline to get long strands of the vegetables. Roughly chop any tender greens. Cook the pasta as directed until it is al dente, then drain. Toss with the sesame oil. For a refreshing cold summer salad toss the raw veggies with the noodle and sauce and garnish with protein. For a hot winter dish, briefly saute the veggies with any protein you are using then toss the pasta, sauce and vegetables together in the hot pan. Garnish with chopped herbs. Serve warm or chilled, depending on season.

Submitted by Lorraine Glazar, Tucson CSA