Food
Nutty Noodles
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 to 6 servings.
Ingredients
4 to 5 tablespoons peanut butter juice of 1 lemon
3 teaspoons soy sauce
3 teaspoons peanut oil (optional)
1 tablespoon toasted sesame seeds
1 tablespoon water
1 scant cup finely chopped cucumbers, scallions, peppers, or carrots or a mixture (optional)
4 to 5 cups cooked spaghetti noodles
Instructions
Whisk together the first six ingredients in a bowl, or whirl in a blender. Add any combination of the chopped vege-tables, if desired, keeping the total quantity of vege-tables less than a cup. Pour over the cooked noodles and mix well to distribute sauce evenly. Serve cold. (Great for kids’ lunch boxes!)
