Noodles with sesame and peanuts

Ingredients:

Noodles

• 340 g of linguine pasta
• 3 tablespoons sesame seeds

Peanut dressing

• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tbsp. l. rice vinegar
• 1 tbsp. l. rapeseed oil (canola)
• 1 tbsp freshly grated ginger
• 1 tbsp. honey
• 1 tbsp Sriracha sauce
• 1 tsp. sesame oil
• Zest and juice of half a lime

Salad

• 0.5 cups loosely packed fresh chopped cilantro
• 2 green onions, thinly sliced
• Half a head of white cabbage, thinly sliced
• A third of a red bell pepper, diced
• 1/4 cup coarsely chopped roasted shelled peanuts, for serving

Preparation:

1. Preheat oven to 350°F (175°C). Sprinkle sesame seeds into a baking dish and toast until light golden brown, 4-6 minutes, then set aside.
2. Meanwhile, cook the pasta until al dente. Don't overcook it. Drain the pasta, reserving some of the cooking water for the dressing, and rinse and set aside.
3. Peanut dressing:
   
   Place the peanut butter in a large measuring cup and microwave until softened, 15 seconds. In a small bowl, combine the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil, lime zest, and juice. Thin with the pasta water, 1 tablespoon at a time, if needed. The dressing should be thick but pourable.
4. Salad:
   
   Place the pasta in a large bowl, add the cilantro and vegetables, and toss with the dressing. Sprinkle with chopped peanuts and toasted sesame seeds and serve.