This noodle salad has endless variations and is a true crowd pleaser.  You can use whatever kind of long noodle you have on hand and any vegetable combination you prefer. Although I call for frozen vegetables in this recipe you can absolutely use fresh.  It’s just that I always have a good supply of frozen vegetables on hand, making this an easy week-night meal.

INGREDIENTS & 

COOKING INSTRUCTIONS

Serves 4

Basic dressing

(makes 2/3 cup)

¼ cup peanut butter (for a nut free version use tahini)

2 tbsp soya sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp sriracha

3 tbsp warm water

1. Whisk all the ingredients together in a bowl until the dressing is smooth and creamy.

Additions: 1 clove garlic, minced | 1” piece of ginger, minced

Noodles

225g spaghetti, cooked, drained and rinsed

2 cups frozen vegetables, thawed (any mixture will do)

¼ cup chopped herbs (cilantro, basil, parsley or mint)

3 tbsp toasted sesame seeds (or peanuts)

1. Add the noodles and vegetables into a serving bowl.  Toss with all the dressing until the noodles are well coated.  Garnish with the herbs and sesame seeds and serve.

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