Noodle Salad with Spicy Peanut Butter Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Juli Tsuchiya-Waldron of Tokyo, Japan, writes: I was born in California but moved to Tokyo with my family when I was 6 years old. Now I'm 19, and have started a small craft shop where I sell my handmade place mats and coasters. Cooking is my other creative outlet. When my mother is too busy to cook for the family, I enjoy coming up with dishes that are interesting and nutritious but still quick. To turn this salad into a main course, add cooked shrimp and more vegetables, such as slivered carrots and red cabbage. Ingredients:
6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground) |
1/4 cup low-salt chicken broth |
3 tablespoons rice vinegar |
3 tablespoons soy sauce |
1 1/2 tablespoons sugar |
1 tablespoon oriental sesame oil |
1 tablespoon minced peeled fresh ginger |
1/2 teaspoon cayenne pepper |
8 ounces linguine |
1 large orange bell pepper, cut into matchstick-size strips |
1/2 cup chopped green onions |
5 large lettuce leaves |
1/4 cup chopped fresh cilantro |
1/4 cup chopped salted peanuts |
Directions:
1. Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.
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