This recipe has some unusual ingredients that give it an unusually good taste! These noodles are meant to be served warm, but the leftovers are also delicious cold.
- linguine - 12 oz.
- sesame oil - 1½ Tbsp
- sesame oil - 2 Tbsp
- scallions - ½ cup chopped (plus additional ¼ cup for garnish)
- carrots - 1 cup finely julienned
- snow peas - 1 cup thinly sliced
- red pepper - ½ , thinly sliced
- broccoli - 1 cup florets
- garlic - 3 Tbsp minced fresh
- ginger - ½ Tbsp ground ginger or 1 Tbsp minced fresh
- honey - ¼ cup
- peanut butter - ¼ cup creamy
- soy sauce - ¼ cup
- rice vinegar - 3 Tbsp
- chili sauce - ½ Tbsp
1. Cook pasta in a large pot of salted water, according to package directions. Drain and return to pot. Add 1½ tablespoons sesame oil and toss to coat. Set aside.
2. Meanwhile, heat remaining 2 tablespoons sesame oil in heavy pot over medium-high heat. Add scallions, carrots, snow peas, red pepper, broccoli, garlic and ginger. Sauté until vegetables soften, about 4 minutes.
3. Add honey, peanut butter, soy sauce, rice vinegar and chili sauce and mix well. Simmer sauce 2 minutes.
4. Pour sauce over pasta and toss well. Transfer to platter and serve warm, garnished with additional scallions.
NOTE: You can substitute 3 cups of frozen stir-fry vegetables for the snow peas, red pepper, broccoli and carrots.