From the kitchen of Sasha Swerdloff

Author: [no author name found]

This dish is a combination of Asian spice, Italian starch and American culture. The chili paste adds flare, the sugar sweetness and the lime soothes while the spaghetti satiates. Made for a rushed dinner, eaten as leftovers for lunch, taken on picnics or packed to take on long flights, these noodles are quick and satisfying and are great served hot or cold.
The relationships between the geography of food production and processing and the geography of sales and consumption define what is local. For this recipe I suggest using Middlebury College's locally processed peanut butter. The peanut butter is ground in the dining halls and is free of any additives.

This recipe is an adaptation of Hillary Gerardi's Sesame Noodles.

Spicy Sesame Noodles
Serves four
Total preparation time: 30 minutes


Ingredients:

1 pound spaghetti
1 tablespoon chili paste
2 tablespoons tahini
2 tablespoons peanut butter
3 tablespoons brown sugar
3 tablespoons vegetable oil
1 tablespoon sesame oil
5 tablespoons soy sauce
3 tablespoons lime juice
4 cloves garlic, minced
Sesame seeds
Green onions, diced

Bring water to a boil in a large pot. Add spaghetti and cook until tender. Drain and rinse.

In a small bowl combine chili paste, tahini, peanut butter, brown sugar, vegetable oil, sesame oil, soy sauce, lime juice, and garlic. Whisk until smooth. Pour over noodles and toss well. Garnish with sesame seeds and green onion.