½ lb. whole-wheat spaghetti, soba (buckwheat) noodles, or linguini

¼ C. peanut butter (or a mixture of peanut butter and tahini)

¼ C. warm water

3 T. tamari soy sauce

2 T. wine vinegar (preferably rice wine vinegar)

1 T. dark sesame oil

1 tsp. hot chili oil

2 C. fresh mung bean sprouts

1 cucumber, peeled, cut lengthwise, seeded, and cut into crescent slices

Chopped scallions

Toasted sesame seeds

 

Cook the pasta al dente in salted water. Drain it and rinse with cold water. Mix the peanut butter, warm water, soy sauce, vinegar, and oils. Toss the noodles with the bean sprouts, cucumbers, and sauce. Top with chopped scallions and/or toasted sesame seeds, if desired. This dish is most flavorful served at room temperature.  Spicy Szechuan Noodles are attractive served on crisp leaves of romaine. We usually serve it with steamed or blanched carrots and broccoli marinated in a ginger, soy sauce, sesame oil and vinegar dressing.