Cold Sesame Noodles

• 8 ounces, weight Fresh Noodles, Or Dried Spaghetti
• 3 Tablespoons Reserved Cooking Water From The Noodles
• 1 whole Scallion, Julienned
• 1/2 cups Shredded Carrot
• 1/2 cups Julienned Cucumber
• 1/2 cups Bean Sprouts
• 2 Tablespoons Creamy Peanut Butter
• 1/2 teaspoons Salt
• 1 Tablespoon Sesame Oil
• 1 Tablespoon Canola Oil
• 1 teaspoon Tahini
• 1 Tablespoon Soy Sauce
• 2 cloves Minced Garlic
• 1 Tablespoon Orange Juice
• 2 teaspoons White Vinegar
• 1/4 cups Cilantro, Chopped
• 1/4 cups Chopped Roasted Peanuts
• 2 teaspoons Toasted Sesame Seeds

1. Cook the noodles al dente and reserve some of the cooking liquid.
2. Rinse the noodles with cold water and drain.
3. Prep the scallion, carrot, and cucumber.
4. Blanch bean sprouts in boiling water for 15 seconds and put into an ice bath and drain.
5. In a bowl, stir together the sauce ingredients.
6. Pour the sauce over the noodles and add the vegetables.
7. Garnish with chopped cilantro, crushed peanuts and toasted sesame seeds on top.
8. Serve immediately, along with extra toppings if desired, like chili sauce, rice vinegar, or soy sauce.

noodles, water, scallion, carrot, cucumber, sprouts, peanut butter, salt, sesame oil, canola oil, tahini, soy sauce, garlic, orange juice, white vinegar, cilantro, peanuts, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/cold-sesame-noodles/ (may not work)