Sesame-peanut noodle salad

Cyndi was in for a visit this weekend and we decided to experiment a little. I'll be posting later with a tofu stir fry but for right now we'll do the noodle dish. Cyndi mentioned doing this so I found this recipe. Jan just finished putting it together and I'm thinking it's going to be a hit. This recipe makes a lot so you could make it once Iand eat it all week.

1 pound thin whole wheat spaghetti
1 pound broccoli crowns
2/3 cup canola oil
1/4 cup rice vinegar
1/3 cup soy sauce
3 tablespoons sesame oil
1 tablespoon honey
3 cloves garlic
1 teaspoon grated fresh ginger
3 tablespoons sesame seeds
1/2 cup peanut butter
Red bell pepper thinly sliced
4 green peppers
3 tablespoons chopped cilantro

Cook spaghetti according to directions and set aside.
Add broccoli to boiling water, cook 3 to 5 minutes, drain and immerse in ice water. Drain
Whisk together canola oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine cooked spaghetti, broccoli, peppers and green onions. Toss with dressing and add the rest of sesame seeds and cilantro.
Serve cold.
This was delicious.

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