Sesame Noodles with Cucumber and Carrots

What You'll Need:

1 package thin spaghetti (or another stringy noodle, if you prefer)

1 cup orange juice (I prefer Simply Orange, which you can buy in small bottles if you're like me and don't drink OJ on a regular basis)

1/4 cup seasoned rice vinegar

1/4 cup soy sauce

1/4 cup creamy peanut butter

1 tbsp sesame oil

1 tbsp grated, peeled fresh ginger

2 tsp sugar

1/4 tsp red pepper flakes

1 10 oz bag shredded carrots

3 Kirby (or pickling) cucumbers, unpeeled and sliced into matchstick strips

2 green onions, thinly sliced

2 tbsp sesame seeds

How To Make It:

In a large pot, cook the spaghetti as the package directs. Meanwhile, in a medium bowl, whisk together the orange juice, vinegar, soy sauce, peanut butter, oil, ginger, sugar, and red pepper until blended as best you can (an immersion blender would work really well for this, but a whisk will work just fine.) Set the sauce aside. Place the carrots in a colander, and drain the spaghetti over the carrots. Place the pasta and carrots in a large serving bowl and add the cucumbers, green onions, and sauce. Toss everything to combine well. Sprinkle the pasta with sesame seeds, and serve!