Categories: pasta, vegan, vegetarian

Ingredients

• 1 medium red bell pepper
• 1 medium cucumber
• 1/4 cup sesame seeds
• 1/4 cup chunky peanut butter
• 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
• 1 tablespoon minced fresh ginger
• 5 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon hot pepper sauce (such as Tabasco)
• 2 tablespoons light brown sugar lightly packed
• water, hot
• 1 tablespoon table salt
• 1 pound fresh Asian noodles or 12 ounces dried spaghetti
• 2 tablespoons toasted sesame oil
• 4 scallions , sliced thin on diagonal
• 1 medium carrot , grated
• 1 tablespoon chopped fresh cilantro leaves

Directions

1. Core, seed, and cut into 1/4-inch slices 1 medium red bell pepper; peel, halve lengthwise, seed, and cut crosswise into 1/8-inch slices 1 medium cucumber. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or workbowl aside.

2. Bring 6 quarts water to boil in stockpot over high heat. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to touch; drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add bell pepper, cucumber, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds and chopped fresh cilantro, and serve.

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