12 California prunes
1/3 cup rice vinegar
2½ tablespoons naturally-brewed tamari (soy sauce)
2 teaspoons freshly grated gingerroot
1 teaspoon natural sriracha or other hot sauce
12 ounces dry noodles of choice, such as chickpea or whole-wheat spaghetti
1 tablespoon toasted sesame oil
2 cups packed extra-thinly sliced seasonal veggies, such as red bell pepper and cucumber
2 teaspoons toasted white or black sesame seeds (or mixture)
¼ cup packed fresh cilantro leaves
- Add the prunes, vinegar, tamari, ginger, and sriracha to a blender. Cover and puree on high speed, about 3 minutes. Set aside.
- In a large saucepan, bring 12 cups of cold water to a boil over high heat. Add the spaghetti and cook according to package directions. (Note: Cooking time will vary.) Drain the spaghetti using a large strainer. Quickly rinse the noodles with cold water (or toss with several ice cubes) to cool, and drain well.
- Transfer the noodles to a large mixing bowl. Add the sesame oil and toss with tongs to combine. Add the gingery-prune sauce and toss to combine. Add the veggies and toss to combine.
- Transfer to bowls, sprinkle with the sesame seeds and cilantro, and serve.