Sesame noodle salad: A new lunch to share with old friends

 HALLIE EPHRON: Earlier this week I was seeing old friends for lunch and decided I'd much rather make something rather than go out. But what to make? Something healthy, could be mostly made ahead, and used mostly ingredients I already have.

I hauled out my folders of recipes that I've saved over the years, most of which I've ever actually made. And there it was, the recipe from The Boston Globe back in 2014, SESAME-NOODLE SALAD: spaghetti, raw veggies, peanut butter, tossed with a gingery peanut butter.

First I rounded up the ingredients and put them on the counter. I modified the recipe with vegetables I happened to have in the fridge and added some shrimp I had in the freezer.

Here's the ingredients for the DRESSING:
1 T soy sauce
2 T rice vinegar
1 tsp siracha
Juice of 1 lime
2 tsp honey
A two-inch piece of fresh ginger finely chopped or grated
3 T smooth peanut butter
2 T sesame oil

In a large bowl, whisk the dressing ingredients together until blended. Set aside

TOASTED SESAME SEEDS
3 T sesame seeds

In a small skillet toast the sesame seeds for 5 minutes until golden.
Set aside.

SHRIMP
Boil a dozen thawed and deveined/shelled shrimp in water for 5-7 minutes.
Drain and set aside.

VEGGIES
1 sweet red pepper, cored and seeded and cut into thin strips
1 cup sugar snap peas, trimmed
1/2 cucumber, quartered lengthwise and cut into small pieces
1/2 cup sliced daikon radish
(Or whatever else you happen to have on hand)

Prep the veggies and set aside

Noodles
8 ounces of thin spaghetti

In a large pot of boiling water, cook the spaghetti for about 7-9 minutes.
Drain into colander.

COMBINE!

In a large bowl, whisk dressing
Stir in veggies and shrimp; blend
ADD DRAINED SPAGHETTI
Toss gently to coat with dressing.
Top with sesame seeds

VOILA! Serve and enjoy. (We had it warm but you could put it in the fridge and have it later, cold.)

Where do you go looking for something serve friends, or do you stick with your favorite stand-bys or order takeout?