Peanut Sesame Noodles

What are the unusual ingredients lurking in the back of your pantry? I have a bag of millet in mine that I really need to use, but I'm not sure how. I also have a jar of raw, crushed, mild paprika from Poland. I have no idea how use it either. I have some really weird spices too : fenugreek, harissa, and black salt anyone?

I remember purchasing these black sesame seeds because I wanted them for sushi, but after my most recent sushi fiasco (read about it HERE), I'm giving sushi a rest for a while.

You have to admit that the black seeds look great on these peanut sesame noodles.

Nothing too fancy about this recipe; I sauteed onions and garlic and added them to the peanut sauce. Lots of raw veg gave the noodles a good crunch.  Thinning the sauce with pasta water helped keep the noodles nice and silky and made leftover less clumpy.

My guys thought it would be good heated up, but I served it cold. This type of noodle dish always goes over well - everyone loves it.

Peanut Sesame Noodles
Saute 2 small onions and 2 cloves of garlic in sesame oil. Place in blender.
Add the following to the blender and whirl till smooth
1/2 C peanut butter
1/2 C tahini
1/4 C lime juice
1/4 C soy (or less to taste)
2-4 T sriracha sauce
2  T honey

cook 1 pound of pasta until tender (more than al dente) reserving about 1/4-1/2 C of the starchy water. Add the water to the peanut sauce.

slice a red pepper as thinly as you can and also chop the tender parts of 2 stalks of broccoli.

3-4 scallions, cut in 1/2 inch slices

serve with fancy black sesame seeds or a handful of peanuts.