Spicy Peanut Noodles

2/3 cup creamy peanut butter

1 Tbs toasted sesame oil

1/3 cup rice wine vinegar

1 Tbs red chile flakes

1 Tbs sugar

1 Tbs Dijon mustard

1/2 Tbs ground coriander (recipe calls for 1 Tbs. - I find that to be too much, so I cut in half)

2 Tbs soy sauce

1/2 cup canola oil

1/2 lb spaghetti, cooked and drained

Optional additions:

2 grilled chicken breasts, chopped

1 cucumber, peeled, cored and sliced

a few green onions, sliced

1 red bell pepper sliced

1 carrot, diced or julienned

1/2 bunch chopped cilantro

In a bowl, whisk together peanut butter, sesame oil, vinegar, chile flakes, sugar, mustard, coriander and soy until smooth. Whisk in the canola oil and check for seasoning (salt and pepper if needed). In a large bowl, toss sauce with pasta, green onions, cilantro and chicken (if using). Check for seasoning. Garnish plate with other veggies.

Notes: This recipe calls for 1 full pound of pasta. But, I find that there's not enough sauce for my taste made that way. Also, I usually am just cooking for two, and this amount is good for us, plus gives us some leftovers. This is even better cold the next day!

One time, Christa and I browned a pound of turkey and tossed in, instead of grilled chicken. That was great too, and possibly even quicker depending on what you have in the house.