Kelley'S Asian Noodle Salad

• Dressing
• 6 Green Onions, Chopped
• 5 Garlic Cloves, Minced
• 1 Tbsp. Sesame Oil
• 1/2 tsp. minced peeled fresh ginger
• 1/4 Cup Honey
• 1/4 Cup Creamy Peanut Butter
• 1/4 Lite Soy Sauce
• 3 tbsp. Rice Vinegar
• 1 1/2 Tbsp. Chili-Garlic Sauce
• Noodles
• 1 lb. cooked Spaghetti
• 1-2 Tbsp. Sesame Oil
• Salad
• 1 1/2 Carrots Diced
• 1 Red Bell Pepper, Diced
• 1 Yellow Bell Pepper, Diced
• 4 Green Onions Sliced
• 1/4 Cup Cilantro
• 1/4 Dry Roasted Peanuts
• 3 Tbsp. Toasted Sesame Seeds

1. Dressing:
2. Heat oil in sauce pan over medium-high heat. Add green onions, garlic, ginger; saute until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce; whisk to blend. Simmer sauce one minute. Cool to room temperature.
3. Noodles
4. Cook pasta in large pot of boiling salted water until tender. Drain. Transfer pasta to large bowl; add 1-2 tbsp. sesame oil and coast to toss. Add dressing. Let chill overnight.
5. Salad
6. Add carrots, red bell pepper, green onions, cilantro, dry roasted peanuts and Sesame Seeds to the noodles and dressing and toss. Serve cold or room temperature.

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Taken from www.epicurious.com/recipes/member/views/kelleys-asian-noodle-salad-1206431 (may not work)