Sesame Noodles with Peanuts, Herbs, & Spicy-Sweet Soy Dressing 

I like to use multigrain noodles for this dish; it’s an instant way to up the health quotient, and the slightly nutty flavor of the noodles compliments the pungent dressing and peanuts and contrasts with the bright notes of the fresh herbs. It’s a stellar dish. 

12 ounces linguine (or spaghetti, vermicelli, or any long noodle you like)

3 tablespoons toasted (dark) Asian sesame oil

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

2 tablespoons packed dark brown sugar

2 tablespoons minced peeled fresh ginger

3 cloves garlic, minced

1/2 teaspoon cayenne pepper (more or less to taste)

1 and 1/2 teaspoons salt

6 green onions, thinly sliced

3/4 cup thinly sliced fresh basil leaves  

1/2 cup thinly sliced fresh mint leaves

1/2 cup coarsely chopped roasted peanuts or cashews 

Cook the pasta in a large pot of boiling, salted water until just tender (al dente), stirring occasionally.   

While the pasta cooks, whisk the sesame oil, soy sauce, vinegar, brown sugar, ginger, garlic, cayenne, and salt in a large bowl until blended.  

Drain and rinse the pasta under cold water until cool. Drain thoroughly and transfer to bowl with soy sauce mixture. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in the onions, basil, mint, and peanuts. Season to taste with salt and pepper. Serve at room temperature or chilled. Makes 6-8 generous servings.   

Camilla Saulsbury is a recipe superstar! She’s won several of the country’s top cooking competitions, including the $100,000 National Chicken Cook-Off, the $50,000 Build a Better Burger Contest, and the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode). Camilla is the author of ten cookbooks, all published by Cumberland House Publishing. She is the brand ambassador for Pepperidge Farm® Puff Pastry and has served as a spokesperson and recipe developer for Pillsbury® Brownie Mixes and Cake Mixes. She holds a Ph.D. in sociology with a specialization in food studies. Camilla has made multiple appearances on the Food Network, has been featured in the New York Times, made appearances on Today and QVC, and is a member of the International Association of Culinary Professionals (IACP). Her work has appeared in such magazines as Southern Living, Better Homes and Gardens, Cooking Light, Woman’s Day, Cosmo Girl, Quick & Simple, Country Woman, Sunset, Cook’s Country, and Vegetarian Times. www.camillacooks.com

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