Category:
Main Courses

Seasons:
April, May, June, July, August

Courtesy of Elizabeth Winslow

Photography by Michelle Min

Super easy

Sauce

1/3 cups creamy peanut butter
1 inch piece ginger root, peeled
2 tablespoons soy sauce
tablespoons sriracha (depending on how spicy you like it)
1 tablespoons brown sugar
2 teaspoons toasted sesame oil
2 tablespoons rice wine vinegar

Recipe

16 ounces whole-wheat spaghetti, cooked al dente, cooled under running water and drained
1 medium cucumber, cut in half lengthwise, sliced into 1/4-inch slices on the diagonal
1 large carrot, peeled, cut into matchsticks
1/3 cups cilantro leaves
3 tablespoons chives, minced

Peanut Noodles with Crunchy Vegetables Directions

To prepare the vinaigrette, place all ingredients into a blender and process until smooth—add 1 or 2 tablespoons of water if the mixture seems too thick.

To prepare the salad, reserve about 4 tablespoons of the cilantro, and place the remaining ingredients into a large bowl.

Pour the vinaigrette over all and toss thoroughly to combine.

Place in a large salad bowl or on a serving platter and top with the reserved cilantro.