Spicy Peanut Noodles

Yum!

Feel free to add black sesame seeds to the finished product! Great for taking to a potluck!

Ingredients:

3/4 pound of thin spaghetti, thin rice noodles, or thin quinoa noodles

2.5 TBS. sesame oil

1/3 cup roasted, salted peanuts - coarsely ground

for the sauce:

1/3 cup plus 1TBS. natural smooth peanut butter

2 TBS. tamari or soy sauce

2 TBS. rice vinegar

2.5 tsp. honey

1/2 tsp. molasses

1 TBS. minced fresh ginger

1 garlic clove, minced

1 tsp. red pepper flakes

3 TBS. chopped fresh parsley or coriander (optional, because I don't like parsley :)

1 medium carrot, peeled and grated

lemon wedges

Directions:

Bring a large pot of salted water to a boil and cook your pasta of choice just until tender. Drain and toss with the sesame oil in a large, shallow bowl.

Make the sauce: combine the peanut butter, tamari, vinegar, honey, molasses, garlic, ginger, and pepper flakes in the food processor. Pulsing to produce a smooth texture; gradually adding up to 3 or 4 TBS. of water. The finished sauce should have the consistency of thin yogurt.

Pour the sauce over the noodles and toss to coat well. There will be clumps, and you may want to use your hands to make and even coating.

Toss in the parsley or coriander and grated carrot. Cover with plastic wrap and refrigerate for at least 30 minutes.

Just before serving, toss the pasta with the coarsely ground peanuts. Serve with a lemon wedge on the plate.

Courtesy of Feeding the Healthy Vegetarian Family