Peanut Sesame Noodles

So easy to make, kids love it, perfect for the warm weather ahead--yahhh!!!

Peanut Sesame Noodles
Adapted from Smitten Kitchen
Servings: Makes 6 side-dish or 4 vegetarian main-course servings.

For peanut dressing:

1/2 cup smooth peanut butter

1/4 cup soy sauce

1/3 cup warm water

1 tablespoon chopped peeled fresh ginger

1 medium garlic clove, chopped

2 tablespoons rice vinegar

1 1/2 tablespoons Asian toasted sesame oil

1 tablespoon honey

1 teaspoon dried hot red pepper flakes or a splash of hot sauce

For noodles:

3/4 lb dried soba nooodles (I used whole wheat spaghetti)

4 scallions, thinly sliced

1 red bell pepper, cut into 1/8-inch-thick strips (optional)

1 yellow bell pepper, cut into 1/8-inch-thick strips (optional)

1 seedless cucumber, thinly sliced

1 cup firm or extra-firm tofu, cubed (optional)

3 tablespoons sesame seeds, toasted

Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.