Peanut Noodle Salad

This recipe comes from the June/July issue of Cook's Country. Since I am always looking for new lunch ideas {don't love sandwiches} I decided to try this. I have been a fan of peanut sauce for a long time but have never attempted making my own. I enjoyed eating this all week when I made it, but did forget to reserve the pasta water for thinning and you do need it. This has just a little spicy kick to it, which I like, but if you don't, just omit the hot sauce. I have had some peanut pastas that are too spicy to even eat and this amount won't do that to you. Yummy!

What You Need:
1 pound spaghetti noodles {I used whole wheat}
1 tablespoon salt
3 tablespoons toasted sesame oil
3/4 cup chunky peanut butter {use natural if you prefer}
6 tablespoons soy sauce
3 tablespoons white vinegar
1 tablespoon grated fresh ginger
1 tablespoon hot sauce
1 cucumber, peeled, quartered lengthwise, seeded and sliced thin
1 red bell pepper, seeded and cut into 1/4 inch strips
1/3 cup chopped fresh cilantro {optional ~ I did not use}

Directions:
Cook pasta according to package directions. Reserve 3/4 cup pasta water. Drain, rinse with cold water and transfer to a large bowl. Add sesame oil and toss to coat. In a separate bowl, whisk peanut butter, soy sauce, vinegar, ginger, hot sauce and 6 tablespoons of pasta water in a medium bowl until smooth. Add the mixture, cucumber, bell pepper, and cilantro to pasta and toss to combine, adding reserved pasta water as needed to adjust consistency. Enjoy!