Szechuan Peanut-Noodle Salad

  • 16 oz. linguine or spaghetti
  • 4 oz. snow peas, strings removed
  • ¾ cup creamy peanut butter
  • 3 tbsp. soy sauce
  • 2 tbsp. vegetable oil
  • 1 tbsp. hot Asian sesame oil
  • 1 tbsp. rice vinegar
  • 2 tsp. grate, peeled fresh ginger
  • 1 medium red pepper, thinly sliced
  • 1 carrot, thinly sliced
  • Chopped green onions

  1. Prepare pasta as label directs.
  2. Drain, reserving 1 cup pasta cooking water.
  3. Rinse pasta with cold running water; drain well.
  4. In 3-quart saucepan, in 1 inch boiling water, heat snow peas to boiling over high heat.
  5. Reduce heat to low; simmer 1 minute, or until tender-crisp.
  6. Rinse snow peas with cold running water to stop cooking; drain.
  7. Cut snow peas into matchstick-thin strips.
  8. In large bowl, with wire whisk or spoon, mix peanut butter, soy sauce, vegetable oil, hot Asian sesame oil, rice vinegar, grated ginger, and reserved pasta cooking water until mixture is thoroughly blended and smooth.
  9. Add pasta, snow-pea strips, and sliced red pepper and  carrot to peanut –butter dressing in bowl; toss to coat well.
  10. Sprinkle with chopped green onions.
  11. Serve noodle salad immediately or cover and refrigerate to serve later.
  12. If noodles become too sticky upon standing, toss with a little hot water until dressing is of desired consistency. 
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