Sesame-Ginger Pasta Salad

Serves 4

4 ounces whole wheat spaghetti

1/8 cup water

1 1/4 tablespoons peanut oil

1 1/4 tablespoons light soy sauce

1 tablespoon rice wine vinegar

1 teaspoon dark sesame oil

3/4 teaspoon ginger root, minced

1/2 teaspoon sugar

1/4 teaspoon minced garlic

1/2 cup cucumber, 2 " long thin slices

3/8 cup carrot, Thinly sliced diagonally, cut in half

1/8 cup green onion, sliced, divided

1 1/2 tablespoons peanuts, chopped, divided

1/8 teaspoon red pepper flakes, crushed [optional]

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, peanut oil, soy sauce, vinegar, sesame oil, ginger, sugar and garlic until well blended.

Add pasta, 1/4 cup cucumber, 1/4 cup carrots, half the onions and 3/4 tablespoon peanuts; toss to mix and coat.

Sprinkle salad with remaining cucumber, carrots, onions and peanuts; sprinkle with red pepper flakes [optional] and serve.