Cold Sesame Noodle Bowl

This is a great meatless main dish with the addition of edamame - my new favorite snack.  This recipe called for Chili Pepper Sauce.  I  just saw an Asian recipe using Sriracha Chili sauce.  I went to the Asian Market, put the Sriracha on the counter and the woman asked me, "Do you like spicy food"?  She shook her head and said, "this is really very spicy and I don't recommend it".  I didn't want to blow anyone's socks off with this noodle dish, so I went with the Chili Garlic Sauce sometimes called Sambal.  I'm not a huge fan of whole wheat pasta, but it worked good in this recipe.

• 1/2 lb. whole wheat or organic pasta, spaghetti or cappellini
• 1 one-inch piece fresh gingerroot, grated
• 1 Tbsp. Chili Garlic Sauce
• 1/4 cup rice wine vinegar
• 2 tsp. toasted sesame oil
• 2 Tbsp. Soy Sauce
• 1/3 cup chunky peanut butter
• 1 Tbsp. brown sugar
• 6 Tbsp. hot water
• 4 scallions
• 1/2 medium cucumber
• 1 cup frozen edamame, shelled and thawed

Cook noodles according to package directions. Drain noodles and rinse under cold water.  Once cool, transfer noodles to a large mixing bowl and set aside.

Grate ginger to measure one tablespoon.  Combine ginger, chili garlic sauce, vinegar, sesame oil, soy sauce, peanut butter, brown sugar and hot water and whisk until combined.

Slice green onions diagonally and cut cucumber into julienne strips.  Cut carrots into long ribbons using a peeler and cut ribbons crosswise into 1-inch pieces.  Add veggies to noodles and toss with dressing.  Garnish with sesame seeds if desired.  Serve cold or at room temperature.

~Adapted from The Pampered Chef
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