Sesame-Peanut Noodle Salad

For weeks it seemed summer was never going to come to New England. We've spent the months of May, June and most of July underwater. However summer has arrived in the last week or so and the temps have spiked. Lately this has been my "go to" hot weather meal. A noodle salad served cold or at room temp that is spicy, savory, a little sweet with a hint of peanut and is simply darling because the ingredients can be swapped out to suit whatever is in your pantry that day.

Sesame-Peanut Noodle Salad

1/2 Box Whole Wheat Spaghetti
Boil the noodles according to the package directions and rinse with cold water.

1/3 Cup Soy Sauce
1/4 Rice Wine Vinegar
2 Tbs Peanut Butter
1 Tbs Sriracha (or less or more depending on your love of heat)
1tsp Sesame Oil
Juice of Lemon or Lime
Handful of Cilantro, chopped
1 Bunch of thinly sliced scallions
1 Thinly sliced red or yellow pepper
1 Meduim Tomato, diced
2-3 Cups of Cole Slaw Mix (shredded cabbage)

While the pasta boils, whisk together the Soy Sauce, Rice Vinegar, Peanut Butter, Sriracha, sesame oil and citrus juice. You may want to use a few tablespoons of hot pasta water to help break down the peanut butter. Add the cilantro to the bowl.

Slice up the veggies and set aside. This is where you can get creative. I have used cucumber, summer squash, red onion...you get the idea. You could even add some left over tofu (or chicken for you meat-eaters).

Once the pasta is done, rinse it with cold water and drain well. Add the pasta to your sauce. Using tongs, mix in your vegetables and finally the cabbage. You can top with top with toasted sesame seeds, but well, who has those laying around all the time?