Asian Peanut Noodle Salad



1 lb. thin spaghetti

1 lg. or 2 sm. cucumbers, peeled, halved, seeded and thinly sliced

1 c. shredded carrots

3 scallions, chopped (including the green parts)

4 garlic cloves, finely chopped

1/4 t. ginger, finely chopped

1 c. cooking oil

1/2 c. peanut butter (smooth or crunchy)

1/4 c. soy sauce

1/4 c. rice wine vinegar

1 T. sesame seeds, toasted

1 t. sesame oil

1 t. crushed red pepper


Cook and drain spaghetti. In a large bowl, whisk together oil, peanut butter, soy sauce, rice wine vinegar, sesame oil, crushed red pepper and toasted sesame seeds. Add spaghetti and all other remaining ingredients and toss. Serve chilled or at room temperature.

Recipe courtesy of The Butcher Shoppe