Sesame Noodles

THE SNOW HAS STARTED FALLING and the construction project has ended for the day. Thank you, Marcus. One of my favorite things about snow is the quiet it brings.

Across the street, a trackhoe has been busy all day every day for weeks, beginning at 7 AM. I don't know what the project is but I do know every move that thing makes is accompanied by an extremely loud and high pitched beep, beep, beep. I realize it is an OSHA requirement for safety. But are people for miles around in danger of being injured by that thing? Why does it have to be so LOUD? So far, there is a big pile of dirt, a big pile of rocks, and a big pile of roots.

Meanwhile, back in the kitchen, Sesame Noodles are a great favorite of mine. I serve this as an entree but it can also be a side dish. If you want it as a main course but it doesn't seem hearty enough, chicken would be quite good added in.

Sesame Noodles
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 Tbsp. fresh grated ginger
2 cloves garlic, minced
2 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
1 Tbsp. honey
1 tsp. red pepper flakes
3/4 pound spaghetti (pictured) or udon or soba noodles
4 scallions, thinly sliced
1 red bell pepper, cut into bite-sized pieces
2 carrots, thinly sliced
3 Tbsp. toasted sesame seeds

In a large bowl, whisk the peanut butter, soy sauce, warm water, ginger, garlic, rice vinegar, toasted sesame oil, honey, and pepper flakes, until smooth.

Cook the pasta in boiling salted water until tender. Drain.

Add the pasta, scallions, red bell pepper, carrots, and sesame seeds to the dressing, tossing to combine.

Tastes good served warm or cold.