Cold Sesame Peanut Pasta Salad

Instructions

- Cook the pasta according to the packet instructions. Drain, then rinse under cold water to stop the cooking process. Drizzle with 1 tablespoon of sesame oil and toss using tongs to stop the noodles sticking. - Add all the ingredients for the peanut dressing - except the water - to a bowl and whisk until smooth. Or, place in a jar, put the lid on and shake until combined. Add 2-3 tablespoons of water until the dressing is thin enough to drizzle. The water will also help to lighten the dressing and make it more creamy. - Add the pasta to a large bowl. Add the carrot, cabbage, coriander, spring onion and one-third of the peanut dressing to the bowl. Toss well until everything is evenly combined and coated in dressing. - Divide among bowls and drizzle with the remaining dressing. Top with crushed peanuts, white sesame seeds and serve with a squeeze of lime.

• angel hair pasta Notes: 300 g, 101⁄2 oz
• sesame oil Notes: 1 tbsp
• edamame beans Notes: 1 cup, 140 g, thawed if frozen
• carrot Notes: 1, grated or julienned
• shredded purple cabbage Notes: 2 cups, 150 g
• Coriander leaves Notes: 1 cup, 30 g, cilantro
• spring onions Notes: 2, scallions, finely chopped
• Chilli oil Notes: optional, to drizzle

  Optional
• 1⁄3 cup tamari or all-purpose soy sauce Notes: 80 ml
• 1⁄2 cup crunchy peanut butter Notes: 125 g
• rice wine vinegar Notes: 3 tbsp
• honey or brown sugar Notes: 2 tbsp
• freshly grated garlic Notes: 1 tsp
• freshly grated ginger Notes: 1 tsp
• water Notes: 2-3 tbsp
• 1⁄4 cup crushed peanuts Notes: 40 g
• white sesame seeds Notes: 2 tbsp
• lime Notes: 1, cut into wedges