Nutty Noodles

• 3/4 lb. thin spaghetti or other pasta
• 2 Tbs. toasted sesame oil
• 1/2 cup smooth peanut or cashew butter
• 1/4 cup low-sodium soy sauce
• 2 Tbs. rice or red wine vinegar
• 2 tsp. honey
• 1 Tbs. coarsely chopped fresh ginger
• 1 or 2 cloves garlic, crushed
• 2 scallions or 1 rib celery, chopped
• 1/2 cucumber, peeled, or 1/2 red bell pepper, both seeded and diced

1. Cook noodles according to package directions.
2. Drain, rinse with cold water and drain again.
3. Transfer to bowl.
4. Toss with 1 Tbs.
5. sesame oil.
6. Put remaining 1 Tbs.
7. oil, nut butter, soy sauce, 1/4 cup water, vinegar, honey, ginger and garlic into blender.
8. Puree 10 to 20 seconds, or until smooth and thick, but pourable.
9. If needed, thin with 1 tsp.
10. or so water.
11. Add dressing to noodles, and toss well, coating pasta thoroughly.
12. Top with chopped vegetables.

thin spaghetti, sesame oil, smooth peanut, soy sauce, rice, honey, fresh ginger, garlic, scallions, cucumber

Taken from www.vegetariantimes.com/recipe/nutty-noodles/ (may not work)