Cold Sesame Noodles with Golden Garlic

I am on this noodle kick lately, noodles just taste good.  Plus, the sesame noodles go perfectly with our Pinot Gris, I just can't stop eating them and enjoying them with the wine.  Ah, life is good, fabulous and full of wonderful food, friends and enjoyment.

While there is constant hard work to be done, yesterday that happened to be in the vineyard.  I still pinch myself as I am living the dream I envisioned for my life so many years ago.  Of course when you peel back the curtain in the wine business, it's hardly glamorous but it is wholesome, passionate and you get to connect with so many interesting people.  My heart and life are full. 

And what would life be without culinary delight at every turn?  I can't even imagine.




Bring a large pot of salted water to a boil.  Warm oil in a large skillet over medium heat.  Add garlic and cook, stirring constantly, until golden brown, 1 to 2 minutes.  Remove with a slotted spoon; set aside.  Add celery, bell pepper and carrots to skillet to cook, stirring, until softened but not browned, 3 to 5 minutes.  Remove from heat.




Add spaghetti to boiling water and cook until tender yet firm, 10 to 12 minutes.  Drain well and rinse under cold running water.

In a large bowl, whisk together soy sauce, peanut butter, vinegar and sesame oil until blended.




Add spaghetti to peanut butter mixture and toss until well coated.  Stir in cooked vegetables.  Sprinkle golden garlic and scallions over pasta just before serving. 




Cheers!

Cold Sesame Noodles with Golden Garlic
Adapted from All You

Salt
3 Tablespoons vegetable oil
4 large garlic cloves, halved and thinly sliced lengthwise
2  celery stalks, thinly sliced
1/2 red bell pepper, cored, seeded and thinly sliced
2 carrots, shredded (about 1 cup)
1 pound spaghetti
1/4 cup low-sodium soy sauce
1/2 cup smooth peanut butter
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
2 scallions, thinly sliced

Bring a large pot of salted water to a boil.  Warm oil in a large skillet over medium heat.  Add garlic and cook, stirring constantly, until golden brown, 1 to 2 minutes.  Remove with a slotted spoon; set aside.  Add celery, bell pepper and carrots to skillet to cook, stirring, until softened but not browned, 3 to 5 minutes.  Remove from heat.

Add spaghetti to boiling water and cook until tender yet firm, 10 to 12 minutes.  Drain well and rinse under cold running water.

In a large bowl, whisk together soy sauce, peanut butter, vinegar and sesame oil until blended.

Add spaghetti to peanut butter mixture and toss until well coated.  Stir in cooked vegetables.  Sprinkle golden garlic and scallions over pasta just before serving. 

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