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The Boston Globe

Food & dining

Seasonal Recipe

Recipe for peanut sesame noodles

Karoline Boehm Goodnick for The Boston Globe

Serves 4

If you are looking for something a little heartier than kid-friendly sesame noodles, add cubed tofu, or shrimp quickly fried in vegetable oil. This dressing works well as simple marinade for chicken, which you could grill and use as another garnish on the noodles.

DRESSING

cup peanut butter
¼cup soy sauce
¼cup water
1piece (1 inch) fresh
ginger, finely chopped
Juice of 1 lime
1teaspoon toasted
sesame oil
1teaspoon chili paste
2teaspoons sugar
Salt, to taste

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1. In a large bowl whisk together the peanut butter, soy sauce, water, ginger, lime juice, sesame oil, chili paste, sugar, and salt.

2. Taste for seasoning and add more sugar or salt, if necessary.

SALAD

3tablespoons sesame seeds
1pound linguine
3bell peppers (red, green, yellow), cored and finely sliced
1English cucumber, halved lengthwise, seeded, and thinly sliced
½bunch fresh cilantro, finely chopped
1lime, quartered

1. In a skillet over medium-high heat, toast the sesame seeds, tossing constantly, for 5 minutes or until they are evenly browned. Remove seeds and cool. Wipe out the skillet.

2. Bring a large pot of salted water to a boil, add the pasta and cook, stirring occasionally, for
8 minutes or until tender. Drain and without rinsing, transfer to a large bowl. Add half the dressing and toss well. Leave to cool.

3. Add the bell peppers, cucumber, half the cilantro, and 2 tablespoons of the sesame seeds. Toss again. Add the remaining dressing and toss gently.

4. Divide dressed pasta between bowls, top with some of the remaining cilantro and sesame seeds. Garnish with lime.
Sydney Oland

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