Words to the CosmosPersonal & Professional blog of China Krys Darrington

Ingredients

	8 oz uncooked whole-wheat spaghetti, or buckwheat soba noodles
	1/4 cup(s) water
	2 1/2 Tbsp low-sodium soy sauce
	2 Tbsp canola oil
	2 Tbsp rice wine vinegar
	2 tsp dark sesame oil
	1 1/2 tsp ginger root, freshly grated
	1 tsp sugar
	1/2 tsp minced garlic
	1 cup(s) cucumber(s), English-variety, cut into 2-inch long thin sticks, divided
	3/4 cup(s) radishes, thinly sliced and then each slice cut in half, divided
	3/4 cup(s) carrot(s), thinly sliced diagonally and then each slice cut in half, divided
	1/4 cup(s) scallion(s), sliced, divided
	3 Tbsp peanuts, chopped, divided
	1/4 tsp crushed red pepper flakes

Instructions

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain spaghetti; rinse under cold running water and drain again.
• In a large serving bowl, whisk together water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar and garlic until blended.
• Add pasta, 3/4 cup of cucumber, 1/2 cup each of radishes and carrots, 3 tablespoons of scallions and 2 tablespoons of peanuts; toss to mix and coat.
• Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts; sprinkle with red pepper flakes and serve. Yields about 1 cup per serving.