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Sesame Noodles

The last few weeks in Vancouver have been sunny and warm. It is only early March but the sunshine is a welcomed sight and makes outdoor activities much more enjoyable. We have been taking advantage of the lovely weather by taking our little man for walks to the park.

Coming home from these walks, we are all famished and want something delicious for dinner. Since the weather has been so nice lately, I keep thinking about the peanut noodles I grew up eating on warm summer evenings.

I looked up a recipe for peanut noodles and substituted the peanut butter with seed butter (my little man is allergic to peanuts and almonds). It was gobbled up by everyone and clearly this recipe will be on my regular recipe rotation.

Delicious hot, warm or cold.

240 g (8 ounces) spaghetti or linguini
1 stalk green onion,sliced
2 tbsp sesame oil
1 tsp ginger, minced
1/2 cup seed butter
1/4 cup soy sauce
1/3 cup hot water
1 tbsp cider vinegar
1 tsp white sugar
1 cucumber, julienned (optional)
3 tsp vegetable oil, divided
3 eggs, divided (optional)

1. In a large pot of boiling water, cook pasta according to package directions. Drain. Rinse under cold water.

2. In a small saute pan over medium heat, add 1 teaspoon of vegetable oil. Beat an egg in a small bowl. Pour the beaten egg into the saute pan. Allow the egg to set and fold into thirds and cut into thin ribbons. Repeat with the remaining eggs.

3. In a small saucepan, cook sesame oil and green onions on low heat until the green onions sizzle.

4. Add in ginger and cook for a minute or two.

5. Stir in seed butter, soy sauce, water, vinegar, sugar and mix until smooth and incorporated. Remove from heat.

5. Pour the sauce into the pot of pasta. Toss until combined. Add the sesame noodles to each bowl, top with julienned cucumbers and egg strips. Serve with sriracha sauce.

Great for satisfying those hungry appetites!

Source: Slightly adapted from Allrecipes

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