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SERVES:
6

INGREDIENTS:

1 pound box spaghetti (whole wheat or regular)
3-4 Tbs sesame oil for dressing cooked, drained and cooled noodles
1 large clove garlic, peeled and minced
2 Tbs finely minced fresh peeled ginger
2 Tbs light brown sugar
1/3 cup soy sauce
1/4 cup rice vinegar (or white vinegar)
3 Tbs sesame oil
1 Tbs garlic chili paste
1/3 cup smooth peanut butter
1/4 cup tahini (sesame butter)

1-2 cups thinly sliced, deseeded cucumber
2 small-medium carrots, peeled and grated
2-3 small baby bok choy, thinly sliced crosswise

roasted peanuts or cashews for garnish

PROCEDURE:

Cook the 1 pound box of whole wheat spaghetti in a large pot of boiling water and then drain that and cool it down and toss it with 3-4 Tbs of sesame oil to keep it from sticking together.

To make the dressing, use a large mixing bowl to combine 1 large minced clove of garlic with 2 Tbs of finely minced fresh ginger, 1-2 Tbs light brown sugar, 1/3 cup soy sauce, 1/4 cup rice vinegar, 3 Tbs sesame oil, 1 Tbs spicy garlic chili paste, 1/3 cup smooth peanut butter and 1/4 cup tahini or sesame butter and whisk it up.

Once the noodles are drained and cooled down, add those to the bowl and toss to coat.

At this point, it's up to you what kind of fresh vegetables you might like to add to the mix. In this recipe, we're adding a handful of thinly sliced, deseeded cucumber, a couple of small, peeled and shredded carrots and 2-3 small, thinly sliced baby bok choy and folding those in.

HINTS:

When it comes time to serve it, feel free to sprinkle some roasted peanuts or roasted cashews over the top. Use other veggies instead like red pepper or thinly sliced cabbage.