Quick to make, this is a great recovery dish for runners.
- ¼ cup toasted sesame oil
- ¼ cup low-sodium soya sauce
- ¼ cup smooth peanut butter
- 2 tbsp pure maple syrup (or honey/palm syrup)
- 2 tbsp minced fresh ginger
- 1 tbsp rice vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp minced fresh garlic
- 1 tsp Asian chilli-garlic paste
- Kosher (flaky) salt
- 225g whole-grain or whole-wheat thin spaghetti or angel hair
- 3 to 4 cups tat soi leaves (baby bak choy), or any other baby green, washed and dried
- 1 medium cucumber, peeled, halved, seeded and cut crosswise thinly (about 1½ cups)
- In a food processor, combine sesame oil, soya sauce, peanut butter, maple syrup, ginger, rice vinegar, lemon juice, garlic and chilli-garlic paste. Process until well mixed and smooth, scraping down sides once or twice. It will be emulsified but fairly liquidy. Refrigerate dressing if not using right away.
- Cook pasta in a large pot of salted water, following package directions. Drain (but don't rinse) the pasta and let it sit in the strainer, tossing occasionally, until it's no longer hot and wet, 15 to 20 minutes. It should be bouncy but sticky.
- Put pasta in mixing bowl and season with ¼ teaspoon salt. Add most of the greens and all of the cucumbers. Drizzle with 7 to 8 tablespoons of the dressing and mix well. Taste and add more dressing if necessary. Serve at room temperature, garnished with the remaining greens.