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Cold Sesame Pasta Salad

3 cups small shell pasta
1/2 cup chicken broth
3 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp brown sugar
2/3 cup chunky peanut butter
1 Tbsp grated ginger root
1 Tbsp Sesame oil
1 tsp to 1 Tbsp Sriracha hot chile sauce (or Chinese chile sauce)
1/2 cup peanuts, optional

chopped scallions
chopped cucumber
chopped basil
black sesame seeds
shredded spinach or romaine lettuce
sesame oil

Start the water boiling for the shells. Add the shells and cook
al dente. Meanwhile measure the chicken broth, soy sauce, rice
vinegar, brown sugar, peanut butter and grated ginger root into a
sauce pan. Add peanuts if you are using them. Heat to a simmer
and stir with a whisk. Simmer about 5 minutes to thicken slightly.
Add sesame oil. and let cool. Drain the shells into a colander
and refill the pot with cold water and a few ice cubes. Stir the
shells into the ice water to cool them. Drain in the colander
again and toss lightly so the excess water runs off. Combine the
sauce with the cold pasta. Add the sesame oil and the hot sauce.
Taste and adjust the spiciness to your preference.

Serve on a large platter with shredded lettuce or spinach on each
end. Over the top, sprinkle lots of black sesame seeds, scallions,
cucumber and a little basil. Last, drizzle more sesame oil over
the top.

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