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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving. COOKS NOTES: Think about adding julienned carrots and cucumber. You may also like to add a bit more vinegar, sesame oil,garlic and soy sauce for tang! Great leftovers too!! Ingredients:
1/2 cup smooth peanut butter |
1/4 cup soy sauce |
1/3 cup warm water |
2 tablespoons chopped peeled fresh ginger |
1 medium garlic clove, chopped |
2 tablespoons red wine vinegar |
1 1/2 tablespoons sesame oil |
2 teaspoons honey |
1 teaspoon hot red pepper flakes |
3/4 lb dried linguine, fini or 3/4 lb spaghetti |
4 scallions, thinly sliced |
1 red bell pepper, cut into 1/8-inch-thick strips |
1 yellow bell pepper, cut into 1/8-inch-thick strips |
1 green bell pepper, cut into 1/8 inch thick strips |
2 celery ribs, thin slices |
1 (4 ounce) can sliced water chestnuts, drained |
3 tablespoons sesame seeds, toasted |
Directions:
1. Make dressing:.
2. Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
3. Make salad:.
4. Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
5. Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
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