4-6 cups fresh summer vegetables (cucumbers, carrots, peas, broccoli, cauliflower…)
12 oz spaghetti noodles, cooked and cooled
1/4 cup toasted sesame seed oil
1 tbsp sweet chili sauce
1/2 cup peanut butter
2 tbsp sugar
1/4 cup soy sauce
1 tbsp freshly grated ginger
1 tbsp rice vinegar
1 tbsp Sriracha
salt and pepper to taste
Slice the vegetables into bite size pieces, wash and set aside until needed.
Cook the noodles according to the directions on the package, drain and rinse with cold water to cool them off.
In a large bowl, combine the toasted sesame seed oil, sweet chili sauce, peanut butter, sugar, soy sauce, grated ginger, rice vinegar and sriracha. Mix everything together.
Add the prepared vegetables and cold noodles to the sesame seed oil mixture and toss to coat.
Transfer to a large platter, serve and enjoy!