Cold Sesame Noodle Salad

• 1 pound Spaghetti
• 1 cup Snow Peas, Cut In 1/2 Inch Slices On An Angle
• _____
• FOR THE DRESSING:
• 4 cloves Garlic, Peeled
• 1 piece (1 Inch) Fresh Ginger Root, Peeled And Chopped
• 3 Tablespoons Light Brown Sugar
• 3/4 cups Creamy Peanut Butter
• 1/4 cups Rice Vinegar
• 1/4 cups Low Sodium Soy Sauce
• 1/4 cups Dark Toasted Sesame Oil
• 1-1/2 teaspoon Red Chili Paste (Thai Style)
• 1/2 cups Hot Water
• _____
• 1 whole Medium Carrot, Peeled And Shredded
• 1 bunch Green Onions, Sliced
• 1 cup Chopped Red Bell Pepper (1 Small Pepper)
• Toasted Sesame Seeds (optional)

1. Cook spaghetti in boiling, salted water until al dente. When noodles have about 1 minute left to cook, add sliced snow peas to the pot to blanch. Drain, rinse under cold water and let drain well.
2. Meanwhile, fit food processor with chopping blade. With motor running, drop garlic cloves and ginger into bowl to mince finely.
3. Stop motor and add brown sugar, peanut butter, rice vinegar, soy sauce, sesame oil, chili paste and hot water to garlic and ginger. Blend until smooth.
4. When noodles are cold, combine noodles, vegetables and dressing until well coated. Serve at room temperature or chilled. Garnish with toasted sesame seeds if desired.

snow, dressing, garlic, fresh ginger, light brown sugar, peanut butter, ubc, ubc, ubc, red chili paste, water, carrot, green onions, red bell pepper, sesame seeds

Taken from tastykitchen.com/recipes/salads/cold-sesame-noodle-salad-2/ (may not work)