Spicy Thai Quinoa Noodles

Ingredients:

• 1 Box Quinoa Spaghetti Style Noodles
• 1 Tablespoons crushed red pepper flakes
• 1 tablespoon Huy Fong Garlic Chili Sauce
• 2 teaspoons creamy peanut butter
• ½ cup light sesame oil
• 6 tablespoons honey
• 6 tablespoons light soy
• 4 green onion stalks, chopped
• 2 carrots, shredded
• ½ cup cilantro leaves, chopped
• ¾ cup chopped peanuts
• 2 tablespoon sesame seeds, toasted

Preparation:

In a sauce pan bring the two oils up to medium heat and add the crushed pepper flakes.  After about 20 minutes, bring a large pot ¾ full of salted water to a boil, for your pasta.

At the 30 minute mark, strain the oils into a bowl and discard the pepper flakes.  Mix in the peanut butter, honey, carrots, light soy sauce and garlic chili sauce and whisk to blend thoroughly and set aside.

Cook your quinoa noodles about a minute less than the instructions recommend.  While your noodles are cooking toast the sesame seeds over low heat. Turn your oven on to 200 degrees to hold the noodles while you finish the dish.

After the noodles have cooked, strain the noodles and toss into the mixture, in your bowl you set aside.   Mix until all the noodles are evenly coated.  Let them sit to absorb the sauce. Place the bowl into a warm oven about 200 degrees, occasionally mixing so all the noodles can absorb the sauce.

Serve by topping each serving with cilantro, green onions, peanuts and a sprinkling of the toasted sesame seeds.

Serve warm or cold. If cold, don’t put the pasta in the oven, place it in the refrigerator over night mixing it occasionally to coat the noodles. Serve with the same garnishes as when serving warm.