I am just in love with this recipe.

And still trying to figure out why I’ve never made it at home before?

So fresh & flavorful. Yet so easy. And another meal that, when served cool, is perfect for a 90 degree ?April? evening.

Right 😛

It starts simply with some whole wheat spaghetti.    

Boiled until tender, drained and set aside to cool.

Then you add the veggies. 

A bit of sweet carrot, tangy fresh cilantro and spicy jalapeno.

Last, the sauce.  Oh the sauce.

Which gets a major flavor punch from a now-favorite ingredient of mine:  sesame oil.

Why haven’t I bought this stuff before?

Probably because I could never rationalize ?$5.97? a bottle to use for just one recipe…

Score for finding it this past weekend at the Asian market for only $2!

Frugal gourmet? Haha. Who knows.

But anywho. It’s ridiculously delicious. And worth every penny of wherever you buy it, because trust me, you won’t be using it just once!! 🙂

Soy sauce, rice vinegar, creamy peanut butter, toasty sesame oil, tangy lime and freshly grated ginger, all stirred up.

Some kinda wonderful…

Then. The magic happens. 😛






Look.At.That. 😀

What a beauty. Crunchy carrots, fresh herbs, creamy dressing all draped over strands of hearty thick pasta.

Oh wait, you say you want some protein too?

Shrimp it is!!  (simply boiled & cooled)

As well as some fresh lime to serve, of course 😉

The sauce on this dish was good enough that I seriously could just have eaten it with a spoon.  That sesame oil, I tell ya, what a flavor addition!

And I just love this meal as a lighter option on a warm night. Something about a cool pasta dish that just screams summer to me.

These noodles come taste-tester approved too, as they received the thumbs up from my panel of expert taste testers 😉

Although just a leftovers-serving tip, if you want, whip up some extra dressing for later since the pasta tends to soak up alot of the sauce when it stays in the fridge overnight. But it’s not necessary, just may be preferred.