East meets West with a healthy twist. Hot or cold, day or night, lunch or dinner

• Multigrain Spaghetti – 1 box
• 1/8 cup Peanut Oil
• 5 tablespoons chunky Peanut Butter
• 5 tablespoons Soy Sauce-  low sodium  is good
• ½  teaspoon Chile Oil – optional
• 3 tablespoons Sesame Oil
• 2 tablespoons Brown Sugar
• 2 teaspoons freshly grated Ginger ( I use a micro plane)
• pinch red chile flakes
• pinch of Sea Salt
• 1 tablespoon toasted sesame seeds
•  10 leaves fresh mint –chopped
• 1 cup fresh arugula
• 10 Cherry Tomatoes – sliced in half lengthwise

Boil pasta .

 Drain and toss with half of the peanut oil. Set aside.

In a medium bowl whisk together Peanut Oil, Peanut Butter, Soy Sauce, Chile Oil,

Sesame Oil, Brown sugar, Ginger , Chile flakes, and Sea Salt.

Pour half the mixture over the pasta and toss until pasta is coated.

Cover and chill for at least 1½ hours.

When ready to serve toss with remaining Sauce, Mint, Arugula and Tomatoes. 

Pour into serving bowl and

sprinkle with Sesame Seeds.