This is a recipe that my friend, Mona, in Brooklyn sent me. I made this last night (without the chicken) and it is very good. I ate it with the rest of the Edamame Salad that I sent in a few days ago. It is a good combination of flavors and cool and refreshing. And very easy, esp. if you leave out the chicken.

Mona's Sesame Noodles

1 pound boneless, skinless chicken breasts
1/2 C. smooth (natural) peanut butter
2 TBSP. soy sauce
2 tsp. minced garlic
1 1/2 tsp. chile sauce or to taste
1 tsp. minced ginger
8 oz. whole-wheat spaghetti
1 12-ounce bag frozen Asian vegetable medley

1. Put a large pot of water on to boil for the pasta.
2. Place the chicken in a skillet or saucepan and add enough water to cover. Bring to a boil. Cover and reduce heat to low and simmer gently until cooked through. About 10-12 minutes. Drain and when cool enough to handle, cut into bite sized strips.
3. Whisk peanut butter, soy sauce, garlic, chile sauce and ginger in a large bowl. The mixture will be very pasty.
4. Cook pasta in boiling water until not quite tender -- about one minute less than specified on the package directions. Add frozen vegetables and cook until the vegetables are just tender, about one minute more once the water returns to a boil.
5. Reserve a cup of the cooking liquid.
6. Drain pasta and vegetables and rinse with cool water.
7. Stir the reserved cooking liquid into the peanut sauce mixture a little bit at a time and whisk until the desired texture is reached.
8. Add the pasta and chicken and toss well to coat.
9. Toast a tablespoon of sesame seeds to go on top.
9. Serve warm or chilled.
Dianne in Houston

http://www.nancyskitchen.com