Cold Sesame Noodle Salad

2 Serrano Peppers

1/2 oz Ginger

5-6 cloves Garlic

1/4 cup Sesame Oil (divided)

3 tbsp Rice Wine Vinegar

2 tbsp Soy Sauce

1/2 cup Peanut Butter

1/4 cup Water

1 tbsp Brown Sugar

2 Carrots

1/2 cup Green Onions

2 tbsp Sesame Seeds

8 oz can sliced Water Chestnuts

1 lb Spaghetti

Directions:

Cook spaghetti, rinse with cool water, toss with 2 tbsp sesame oil and set aside.

Combine peppers, peanut butter, vinegar, 2 tbsp oil, ginger, and garlic, water, and brown sugar in blender until well blended and smooth.  Toss sauce and chopped carrot, water chestnuts, and green onions with spaghetti.  Chill for at least an hour before serving.  Top with additional green onions.

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