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These noodles can be served as a main for two – just bring some cold, cooked shrimp or shredded chicken – or put them out as a light, tangy side dish for grilled sausage.

Call it a picnic, call it alfresco dining, you've no business opening a cooler on a patch of grass if it doesn't include a pasta salad. Though there's nothing wrong with the mayo classic, you can freshen the menu with this creamy but light Asian style sauce. These noodles can be served as a main for two – just bring some cold, cooked shrimp or shredded chicken – or put them out as a light, tangy side dish for grilled sausage.

Ingredients

2 tablespoons smooth peanut butter

2 tablespoons seasoned rice vinegar

1 teaspoon sesame oil

1 teaspoon vegetable oil

1 tablespoon soy sauce

1 minced clove of garlic

 2 teaspoons fresh grated ginger

2 teaspoons honey

250 g spaghettini noodles

diced cucumber

sliced spring onion

diced red pepper

cilantro

Method

In a small microwaveable bowl, heat 2 tablespoons smooth peanut butter for about 15 seconds till softened.

Add 2 tablespoons seasoned rice vinegar, 1 teaspoon sesame oil, 1 teaspoon vegetable oil, 1 tablespoon soy sauce, 1 minced clove of garlic, 2 teaspoons fresh grated ginger and 2 teaspoons honey. Whisk until smooth.

Cook 250 g spaghettini noodles till al dente. Toss with sauce.

Serve warm or cold topped with diced cucumber, sliced spring onion, diced red pepper and cilantro.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More

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