This recipe is so versatile. It can be a snack, a side or even a vegetarian main dish. This will keep in fridge for at least a week (if it is not eaten all at one serving!)
- 1/2 pound thin Pasta Noodles such as Vermicelli or Angel Hair
- Water enough to cook pasta
- Sea Salt for pasta water
- 1 tablespoon Sesame Seeds
- 1 medium Carrot, peeled and grated
- 3 medium Green Onions, thin sliced
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Creamy or Chunky Peanut Butter (chunky gives more crunch to the dish)
- 1 tablespoon Sesame Oil (I also use a dash of Hot Chili Sesame Oil)
- 1 tablespoon unseasoned Rice Wine Vinegar
- 2 tablespoons Soy Sauce (can also use low sodium or even Tamari Sauce)
- Hot Sauce to taste. I use Sriracha Hot Chili Sauce.
- Sea Salt to taste
Cook the pasta according to the package direction to an al dente taste. It should have a bit of a crisp feel to it and not be totally limp. Drain. To rinse or not to rinse that is your choice.
While the pasta is cooking, toast sesame seeds in a small skillet over medium heat until brown. Set aside in a mixing bowl. Combine carrot, green onions and pasta in a large mixing bowl and mix. In a small mixing bowl combine the rest of ingredients and mix well. Pour over the noodle mixture and toss to coat the noodles well. Chill for at least an hour before serving. Garnish with sesame seeds.