Cold Sesame Noodles

Packing lunches during Lent is somewhat of a challenge, there are cheese sandwiches, tuna niçoise, hummus and veggies – and then there are cold sesame noodles! Noodles tossed in a mixture of soy, garlic, peanut butter, and crushed red pepper flakes – comfort food at it’s finest with just the right amount of heat to make lunch interesting! The beauty of this dish is that it takes no time to make, and can be thrown together the night before. 

•  3 tablespoons sesame seeds, toasted
• 1/4 cup peanut butter
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 clove garlic
• 1/2 teaspoon Crystal Hot Sauce
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup hot water
• 1/2 pound of spaghetti (or noodle of choice)
• 1 small carrot, grated
• 1 small red bell pepper, cut into thin strips

1. In a small sautee pan over medium heat, toast the sesame seeds stirring constantly making sure they don’t burn. Remove from heat, transfer to a small bowl, and set aside.

2. Combine peanut butter, brown sugar, soy sauce, rice vinegar, garlic, hot sauce, crushed red pepper flakes, and 2 tablespoons of toasted sesame seeds into a food processor and blend. Add the hot water in small amounts until the mixture becomes creamy.

3. Cook the spaghetti, run under cold water, and drain well. Toss with sauce, and top with grated carrots, red bell pepper, and leftover sesame seeds. Makes 2 servings.