sesame noodles with snow peas and carrots

In Dutch oven or large pot, bring 4 quarts water to boil over high heat.

Meanwhile, in large bowl, whisk peanut butter, lime juice, soy sauce, tahini, honey, garlic, and ginger until smooth. Whisk in hot water until fully incorporated into sauce.

Use vegetable peeler to peel carrot. Use chef’s knife to trim ends of carrot. Discard trimmed ends. Holding thicker end of carrot, carefully run carrot over large holes of box grater to shred (stop when your fingers get close to grater and discard carrot end).

Add noodles to boiling water in Dutch oven (ask an adult for help). Cook, stirring often with tongs, until noodles are tender, about 3 minutes if using fresh noodles or 10 to 12 minutes if using dried.

Ask an adult to pour noodles and water into colander (use oven mitts to hold hot pot). Rinse noodles under cold running water. Drain noodles well.

Transfer noodles to bowl with sauce. Add carrot and snow peas. Use tongs to combine noodles, vegetables, and sauce. Serve with lime wedges.