March in Minnesota does not evoke thoughts of any in-season foods. Nothing comes to mind, except maybe McDonald’s ubiquitous Shamrock Shake or a timely one-pot meal of boiled cabbage and corned beef in time for St. Patrick’s Day. There are several national food day designations in March, from Fruit Compote Day on March 1 to National Turkey Neck Soup Day on March 30. In between, days are devoted to waffles, Bock beer, coq au vin, Melba toast and lobster Newberg. The month itself is dedicated to celebrating national Noodle Month, National Sauce Month and National Peanut Month, all which can be celebrated with this recipe for Sesame Noodles.

1 lb spaghetti, uncooked

1 cup soy sauce

1 cup peanut butter *

2 T rice wine vinegar 

1 T sesame oil

2 T hot sauce 

2 cups shredded cabbage

1 cup shredded carrots

1 cup bean sprouts 

3 scallions, chopped 

2 T sesame seeds

2 T crushed peanuts

* smooth

               

Cook pasta to al dente and drain well. In a large bowl, whisk soy sauce, peanut butter, vinegar, sesame oil, hot sauce. Add noodles, cabbage, carrots, tossing to coat with sauce evenly. Sprinkle scallions, sesame seeds and peanuts on top of salad. Keep refrigerated until ready to eat.