Guest chef and photographer – Miss E.
1/4 cup toasted sesame seeds (optional)
1 lb thin spaghetti noodles
3 cups edamame beans
1 tsp olive oil
1/4 cup soy sauce or Bragg’s
1/4 cup toasted sesame oil
3 T hot chili oil
3 T balsamic vinegar
3 T brown sugar
Boil water for pasta with olive oil. Cook pasta and edamame per directions until al dente. Drain. While pasta is cooking, mix all remaining ingredients except sesame seeds and beans, and wisk together. After pasta is ready, toss the noodles and beans in the sauce mix. Chill if desired. Add sesame seeds just before serving.
