Nutty Noodles


4 to 5 tablespoons peanut butter juice of 1 lemon
3 teaspoons soy sauce
3 teaspoons peanut oil (optional)
1 tablespoon toasted sesame seeds
1 tablespoon water
1 scant cup finely chopped cucumbers, scallions, peppers, or carrots or a mixture (optional)
4 to 5 cups cooked spaghetti noodles


Whisk together the first six ingredients in a bowl, or whirl in a blender. Add any combination of the chopped vege-tables, if desired, keeping the total quantity of vege-tables less than a cup. Pour over the cooked noodles and mix well to distribute sauce evenly. Serve cold. (Great for kids’ lunch boxes!)


Makes 4 to 6 servings.

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