1/2 cup creamy peanut butter
1/2 cup coconut water
1 tablespoon Sriracha
1 tablespoon Asian fish sauce
2 tablespoons fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1 garlic clove
3/4 lb jumbo shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
kosher salt and freshly-ground black pepper
2 tablespoons black or white sesame seeds
3 – 4 cups cooked and cooled whole wheat spaghetti (or any other long slender noodle – soba noodles would be great)
1/2 fennel bulb, trimmed and thinly sliced (or shaved on a mandolin)
2 carrots, trimmed, peeled and julienned (I use the shredder attachment of the food processor)
1/2 red bell pepper, seeds and stem removed, thinly sliced
4 scallions
1 cup cooked edamame
handful of fresh mint leaves, stems removed
handful of fresh cilantro leaves, stems removed