Sesame Peanut Noodle Salad

1. 1

   Fill a medium soup pot or Dutch oven with water and bring to a boil over high heat.

2. 2

   Boil the pasta according to package directions, omitting salt, about 9 minutes or until al dente.

3. 3

   Drain the spaghetti in a colander, then transfer noodles to a large mixing bowl and, using tongs, toss with 2 tablespoons of the peanut oil to keep the pasta from sticking.

4. 4

   Set aside.

5. 5

   In a medium mixing bowl, whisk together the remaining peanut oil, peanut butter, soy sauce, sesame oil, brown sugar, ginger, and crushed red pepper flakes.

6. 6

   Whisk until smooth.

7. 7

   Pour 1/2 of the peanut mixture onto the spaghetti and, using tongs, toss to coat the pasta.

8. 8

   Cover the spaghetti with plastic wrap and refrigerate until chilled, about 2 hours.

9. 9

   When ready to serve, pour the remaining peanut mixture onto the spaghetti and toss to coat.

10. 10

    Sprinkle with julienned cucumbers, if using, sliced green onions, chopped peanuts and sesame seeds.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.