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Recipe for sesame-noodle salad

Valerie Ryan for The Boston Globe

Serves 4

Begin with spaghetti, bell peppers, snow peas, cucumbers, radishes, then toss them with a gingery peanut-butter sauce. Serve the noodles warm. Substitute any fresh seasonal vegetables (you need about 3 cups cut up).


1tablespoon soy sauce
2tablespoons unseasoned rice vinegar
1teaspoon sriracha
Juice of 1 lime
2teaspoons honey
1piece (2 inches) fresh ginger, finely grated
3tablespoons smooth peanut butter
2tablespoons sesame oil

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1. In a bowl large enough to hold the noodles, whisk together soy sauce, rice vinegar, sriracha, lime juice, honey, and ginger.

2. Whisk in the peanut butter, mixing until smooth. Stir in the sesame oil, whisking until blended.


3tablespoons sesame seeds
Salt and pepper, to taste
8ounces spaghetti
3small red, yellow, or orange bell peppers, cored, seeded, and cut into thin strips
½cup snow peas, trimmed
1small cucumber, cut in half crosswise and lengthwise, then quartered
1small bunch radishes, thinly sliced
4to 5 sprigs cilantro or parsley (for garnish)

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1. In a skillet over medium heat, toast the sesame seeds for 5 minutes, stirring often, or until golden; set aside.

2. In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, for 8 to 10 minutes or until it is tender but still has some bite. Drain the pasta into a colander (to serve cold, rinse with cold water; to serve hot do not rinse).

3. Whisk the dressing again. Stir the bell peppers, snow peas, cucumber, and radishes into the dressing. Add the spaghetti and toss gently to coat it with dressing. Top with sesame seeds and garnish with cilantro or parsley. Valerie Ryan

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