Sesame Noodles

I recently had sesame noodles from a downtown lunch cart and I really enjoyed them, but I thought I could tweak the noodles to make me like them even more. I just made a pound of whole wheat fettucine yesterday, so I had this lovely fresh pasta to start with. The whole thing took me an hour to knock together and eat. I made a spicy dressing which involved no cooking, and tossed it with sliced scallions and toasted cashews. Here's what I put in it:



One pound (16oz.) of cooked pasta, cooled and drained
1/2 cup of toasted peanuts or cashews
1 bunch of scallions, sliced

Sauce:

1/3 cup soy sauce
1 tablespoon peanut butter
1 tablespoon tahini
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon Sriracha hot chili sauce
2 tablespoons rice vinegar
4 garlic cloves, finely grated
1 1/2 " piece of ginger root, finely grated

My method was very easy. While the pasta water came to boiling, I toasted the nuts and sliced the scallions. I whisked the sauce ingredients together, then threw the noodles in to cook. When the noodles were drained and cooled, I tossed everything together until it was all nicely incorporated. And that is all there is to it. It was dead tasty! I can imagine this with any number of raw veggies added in. Things like snowpeas and cucumbers come to mind. Tofu would be good too.