This is our version of a "Spicy Peanut Noodles" recipe. You can make it as mild or as hot as you like, so it is very versatile.
The rice wine vinegar (or brown rice vinegar) and chile (or red curry) paste can usually be found in the Asian section of a grocery store.
The linguine cooks really fast so it's best to have the vegetables chopped and sauce made first before you start the pasta.
Spicy Peanut Noodles8 oz. linguine
1/3 cup creamy peanut butter
2 tsp rice wine vinegar (brown rice vinegar works fine too)
1 to 2 tsp chile paste (or red curry paste) depending on how hot you want it
2 tsp soy sauce
1/2 tsp sugar
1 medium red bell pepper, cut into
thin strips
3/4 cup chopped cucumber (can seed it if you wish)
2 green onions, sliced diagonally into 1/4 inch pieces
Combine 1/4 cup water with peanut butter, soy sauce, vinegar, chile paste, and sugar in a large bowl and whisk until blended and creamy. If sauce is not the consistency of light cream, thin it with a little water or it will be chunky! Add bell pepper, cucumber, and green onions to cream mixture. Cook linguine according to package directions (approximately 4 minutes) and toss with mixture and serve.
Serves 3-4 people.
Nutritional Info per serving:
234 Calories
9 g Protein
8 g Fat
33 g Carb
0 mg Cholesterol
270 mg Sodium
3 g Fiber
