Hoisin Noodle Bowls with Cucumber-Sesame Salad

Ingredients:
1 lbs whole-wheat spaghetti (or regular)
4 limes, juiced, divided
3 tbsp rice wine vinegar
3 tbsp honey
1 tbsp toasted sesame oil
1 seedless cucumber, thinly sliced
1 red onion, thinly sliced, divided
3 tbsp toasted sesame seeds
2 tbsp vegetable oil
1 red bell pepper, seeded and thinly sliced
1 C pea pods, thinly sliced
3 to 4 cloves garlic, grated
1 (2-in) piece ginger root, grated
1 (10-oz) package frozen shelled edamame
¼ C hoisin sauce
1 - 2 tbsp hot sauce

Heat a large pot of water for pasta and salt it. Add spaghetti and cool to al dente. Reserve ½ cup starchy liquid.

Preheat oven to 450° degrees. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and ¼ red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.

Heat a large skillet with 2 T vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat. Serve noodles in bowls with cucumber salad as side dishes.