Cold, Crunchy Noodle Salad I with Basil and Tahini

If you have read any of my posts, you know that the theme is quick, cheap, and easy! So here is one that I halfway made up. I love myself cold and crunchy noodles and this fresh one is perfect for spring! Don't be afraid to leave out veggies you don't like, and add ones that you do!

1/3 box of whole wheat spaghetti

1 C frozen peas 

2 stalks of celery, thinly chopped

1/2 head green cabbage, thinly chopped

Clove of garlic

1 T sesame seeds

Salt + pepper

And this yummy sauce I got from Vegan Yum Yum by Lauren Ulm, that I added a few extras to

1/4 C tahini

2 T soy sauce

3 T water

1 T sugar

1 T rice vinegar

1 t garlic chili sauce

1 t Dijon mustard

1 t mustard seeds

1/4 C chopped basil

Cook pasta. 

In a colander in the sink add frozen peas. 

Dump pasta and water over frozen peas and then run cold water over pasta and peas to stop cooking and chill. 

Sauté celery, cabbage, garlic, and sesame seeds in a pan with a drizzle of olive oil and a pinch of salt and pepper. 

Sauté just a couple of minutes until veggies are no longer raw, but are still crunchy. 

In a large bowl combine noodles and peas, cabbage and celery, and sauce that you have mixed together. Toss with some tongs and let chill in the fridge or freezer for a few minutes. You'll want it cold, not room temp. 

I serve this with my favorite Chung's spring rolls

This one really is easy PEAsy. (Had to.)