Ingredients ¼ cup sesame oil
¼ cup low salt soy sauce
¼ cup smooth peanut butter
2 tbs brown sugar
2 tbs lemon juice
1 tbs minced ginger
2 cloves garlic minced
1 tsp chili-garlic sauce
200g spaghetti or wholegrain linguine
1½ cups thinly sliced celery
½ cup chopped celery leaves, plus a cup of torn leaves
½ cup chopped roasted peanuts, or more if desired up to ¾ cup
Cook the pasta in boiling salted water as per packet instructions.
Drain and cool in strainer for about 20 minutes, tossing occasionally to prevent sticking.
Meanwhile process sesame oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic, and chili-garlic sauce in a blender or food processor until smooth.
Transfer the pasta to a large bowl, and season with salt if desired. Add the sliced celery, the chopped celery leaves and half the peanuts.
Mix in a large bowl
Add ½ a cup of the sauce.
Ready to be mixed
Toss to combine.
Ready to be served now
Garnish with remaining peanuts and whole or torn celery leaves. Drizzle with remaining sauce if desired, and serve at room temperature.