Memorial Day is the unofficial start of summer here in America. Our outdoor grills will be busy once again while we cook our favorite barbecues all summer long. This easy Peanut-Sesame Pasta Noodle Salad is one of my family's favorites to pair with the pork or chicken Filipino barbecues I often make. In fact, the nutty and sweet flavors of this chilled, hearty salad make it an ideal pairing with any type of entree. Or if you want, enjoy it as a meal. This recipe was inspired from the Kitchen Play site. Serves 2.

First published in htttp://www.asianinamericamag.com/2017/05/make-peanut-sesame-pasta-noodle-salad/

Peanut-Sesame Pasta Salad (Photo by Elizabeth Ann Quirino) 

Ingredients

• spaghetti noodles - 8 ounces, about 2 cups when cooked
• vegetable oil - 2 Tablespoons
• fresh ginger – 2 teaspoons, minced
• garlic - 1 clove, minced
• creamy peanut butter - 4 teaspoons
• hot water - 4 to 6 Tablespoons
• soy sauce - 4 teaspoons
• rice wine vinegar - 4 teaspoons
• red pepper flakes - 1/2 teaspoon
• brown sugar - 4 teaspoons
• sesame oil - 1 teaspoon
• lettuce leaves - 4 to 5 pieces, for garnish
• scallions or green onions - 1 to 2 stalks, sliced for garnish
• roasted sesame seeds - 1 teaspoon, for garnish
• red bell pepper - 1 medium piece, sliced, for garnish

Procedure:

• Cook spaghetti noodles al dente according to package directions. Drain pasta and set aside.

• In a small saucepan, over medium heat, add vegetable oil. When oil is hot enough, add garlic and fresh ginger. Sauté for 1 minute.

• Separately in a small bowl, dilute the peanut butter in the hot water till smooth. Add the soy sauce, rice wine vinegar, red pepper flakes and brown sugar to the peanut butter mixture. Blend well till there are no more lumps from the peanut butter. Pour this into the saucepan. Add the sesame oil. When mixture boils turn heat off.

• Pour the peanut butter dressing over the noodles. Blend well till dressing coats all the noodles. When the noodles and dressing have cooled, refrigerate till ready to serve.

• To serve: Line the salad bowl with lettuce leaves spread out at the bottom and sides. Pour the noodles with peanut dressing over the lettuce. Garnish with scallions, roasted sesame seeds and red bell pepper slices. Serve chilled.

  
  

COOK'S COMMENTS: I used regular spaghetti noodles for this recipe. Feel free to use the pasta of your choice or preference. Double the recipe if you need more servings.