Here’s Phoebe’s recipe for sesame noodles, complete with Phoebe notes. We had this with a vegetable stir-fry, but I think it would make a great stand-alone dish for lunch or a light dinner.

Sesame Noodles
1 pound of pasta of your choice (I use whole-wheat pasta, usually spagetti or linguini)
1 bunch of green onions, chopped on the diagonal (they’re prettier that way)
1 red pepper, sliced into thin strips
3-4 tablespoons sesame oil
1/2 cup peanut butter (I use chunky, but you can use creamy if you prefer)
1/4 cup Sesame seeds
6 tablespoon soy sauce (Tamari soy is particularly nice for this)
1 teaspoon fish sauce
2 tablespoons rice wine vinegar
1 1/2 inch piece of fresh ginger, minced
Pinch of brown sugar
3-4 tablespoons water
Toast the sesame seeds in a pan, stirring frequently

In a bowl combine half of the sesame seeds (reserve the other half for the noodles), peanut butter, soy sauce, fish sauce, rice wine vinegar, ginger, brown sugar and water. Mix until creamy. Set aside.

Drain cooked pasta and put in large mixing bowl. While the pasta is still hot, add sesame oil, then green onions and red peppers. Toss together with sauce. Add remaining sesame seeds. Serve hot or cold.

This is especially good when it has had a few hours in the fridge for the flavors to marry. For a heartier variation, you can marinate some tofu in sesame oil, soy sauce ginger and OJ, lightly bread and fry it, and toss it in at the last minute with the sesame seeds.