sesame noodles

We're trying to cook some more vegetarian dishes in our house, but we also want our food to taste yummy - like this meal. :)

sesame noodles
serves 8

1 lb spagheti, soba or Chinese egg noodles
1/2 cup rice vinegar
6 tbsp sesame paste, almond butter or peanut butter
6 tbsp soy sauce
4 tbsp honey
2 tbsp sesame oil
1 tsp or more chili-garlic sauce (optional)
1 1/2 cup shredded carrots
1 1/2 cup celery, thinly sliced on bias
1 1/2 cup bell pepper, thinly sliced
1 pkg frozen shelled edamame (for vegetarian version)
1/2 lb shredded chicken (for non-veg version)
4 scallion, thinly sliced
6 sprigs cilantro, chopped

Bring a large pot of water to boil over high heat. Cook the noodles until tender yet firm. Drain the noodles and run cold water over them until cooled down. Drain again.

In a bowl, whisk together the vinegar, sesame paste or nut butter, honey, sesame oil and chili-garlic sauce until smooth, or combine in a jar and shake until smooth.

Put the noodles in a large bowl along with the chopped vegetables and chicken, if using. Add 3/4 of the sauce on top and toss well to distribute the sauce evenly throughout. Top with scallions and cilantro and mix again. Serve at room temperature or slightly chilled. Add more sauce if needed.