Heather's Cold Sesame Noodles

6 ounces spaghetti -- or chow mein noodles
1/3 cup reduced-fat peanut butter
1/2 cup water
3 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons packed brown sugar
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
2 scallions -- chopped

Cook the noodles or spaghetti according to package directions; drain, rinse with cold water, and set aside.

Combine the peanut butter, water, ketchup, hoisin sauce, soy sauce, sugar, vinegar, and sesame oil in a small saucpan. Bring to a boil over medium-high heat, stirring constantly, until well mixed. Remove from the heat and cool about 10 minutes. Toss the noodles with the sauce, sprinkle with the scallions, and serve. Best to be served right away at room temperature.

Chrissy's Asian Salmon or Chicken Wrap

2 green onions, chopped

1/3 cup thinly julienne radishes

1/3 cup chopped cucumber

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

¼ teaspoon wasabi paste

1/8 teaspoon ground ginger

2 flour tortillas

1 cup cooked white rice

2/3 cup canned salmon drained or flaked salmon filet

2 teaspoons sesame seeds

Directions

Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.

Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve. (Recipe Yields 2 Wraps)