Whole wheat Spaghetti Sesame Peanut Salad

Struggling to come up with an "Oriental" recipe which my son needed to take from home to celebrate the Oriental Day at school, I chanced upon a Sesame Peanut Noodles recipe by Nigella Lawson, and adjusted dressing a bit as per my preference and replaced standard egg noodles with organic whole wheat spaghetti, upping the nutrition quotient. 

My challenge was to find a recipe which was NOT Maggi Noodles (ho hum!) and which could be eaten cold as lunch tiffin.  This recipe fitted perfectly on all fronts!

Ingredients :

For the dressing -
20 ml Sesame oil
15 ml Soy Sauce
30 ml sweet chilli sauce
30 ml lime/lemon juice
100 gm smooth (not chunky!) peanut butter

For the Salad -
1 Red Capsicum washed, deseeded and cut into thin strips
1 Yellow Capsicum, washed, deseeded and cut into thin strips
100 gm beansprouts washed (optional)
2 bulbs of spring onions, finely chopped along with greens
200 gm organic whole wheat spaghetti
A big handful of fresh coriander chopped
A small handful of white sesame seeds  - go by your preference really!

Method :

1.  Boil the spaghetti till al dente'(with still a bite left) in boiling salted water, according to the package instructions.  Drain and place in a large enough glass salad bowl.
2.  Put all the ingredients for the dressing in a bowl and whisk till smooth.  Check the seasoning and add ingredients according to your taste, in case you want more of any!
3.  Put both the capsicums, beansprout, spring onions, and chopped coriander in the bowl with spaghetti and mix them well.
4.  Pour the dressing over the salad and mix thoroughly so that everything is coated well with the dressing.
5.  Sprinkle sesame seeds over the salad, and pack as needed.

Note : if you happen to keep this salad in fridge, please note that it does taste dry on taking out.  So, you may want to mix a little bit of dressing (especially oil) and pour before you eat straight from the fridge.