Spicy Peanut Noodle and Vegetable Salad

  • ½ lb spinach or egg fettucini
  • 1 tsp toasted sesame oil
  • 2 cups grated carrots
  • 1 ½ cups grated cucumber, skin and seeds removed
  • 1 green pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 2 cups red radish, coarsely chopped
  • 2 TB minced fresh ginger
  • 1 large garlic clove, minced
  • 1 tsp hot chili paste
  • ½ cup smooth peanut butter
  • ¼ cup tamari
  • 1 ½ TB agave syrup
  • 3 TB Chinese black vinegar
  • 3 TB toasted sesame oil
  • 5-6 TB water or broth

Bring 3 quarts of water to a boil, add fettucini and cook until tender. Drain well, toss with the 1 tsp of sesame oil and place on a serving platter. Prepare vegetables (up to radishes) and decoratively arrange with noodles on platter. In a blender or food processor chop the ginger and garlic until fine. Add the remaining ingredients and blend until smooth. The dressing should be the consistency of heavy cream. If too thick, add more water/broth and if too thin, add more peanut butter. Pour dressing over individual servings of salad and gently toss.