Cold Asian Noodles

Talk about versatile and easy: they’re cold, so all the preparation is done in advance (ideally the day before)--and it does triple duty as a vegetarian lunch, add poached shrimp and it's a nice light dinner on a summer night; leave out the peanuts and it's a good side dish for  grilled meats and sandwiches.  My favorite way to eat it is to add cooked, shredded chicken before you chill it so that you end up with an Asian chicken salad that pairs REALLY NICELY with a cold, crisp pinot grigio.  Tomato Tom-ah-to...   :)

WHAT YOU WILL NEED:

ps:  this is always better the next day, when the sauce has had a chance to soak in

8 ounces thin spaghetti
1 tablespoon canola oil
3 tablespoons sesame oil
juice of 1 lemon
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/3 cup soy sauce
4 green onions, sliced
roasted, salted peanuts - chopped
optional:  cooked & shredded chicken or poached shrimp

Make pasta according to package directions. 
Mix remainder of ingredients (except peanuts) in a large mixing cup.

When pasta is done, drain and place in large bowl.
Pour sauce over while noodles are still hot and mix.  If adding chicken or shrimp, do so here.
Refrigerate until the next day so sauce has a chance to soak into the pasta.

Take out of refrigerator 15-20 minutes before serving.
Mix well, and serve with chopped peanuts sprinkled over the top.