Szechuan Peanut-Noodle Salad

  • 1 package (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. cider vinegar
  • 2 tsp. grated, peeled fresh vinegar
  • 1 medium red pepper, thinly sliced
  • Dry-roasted peanuts and chopped green onions (optional)
  1. Prepare linguine as label directs. Drain, reserving 1 cup pasta cooking water. Rinse linguine with cold running water, drain well.
  2. In 3-quart saucepan, in 1 inch boiling water, heat snow peas to boiling over high heat. Reduce heat to low, simmer 1 minute, or until tender-crisp.
  3. Rinse snow peas with cold running water to stop cooking, drain. Cut snow peas into matchstick-thin strips.
  4. Prepare peanut-butter dressing. In large bowl, with wire whisk or spoon, mix peanut butter, soy sauce, vegetable oil, hot Asian sesame oil, cider vinegar, grated ginger, and reserved pasta cooking water until mixture is thoroughly blended and smooth.
  5. Add linguine, snow-pea strips, and sliced red peppers to peanut butter dressing in bowl; toss to coat well. Sprinkle with dry-roasted peanuts and chopped green onion, if you like. Serve noodle salad immediately or cover and refrigerate to serve later. If noodles become too sticky upon standing, toss with a little hot water until dressing is of desired consistency.
  6. Makes 5 main-dish or 8 accompaniment servings.

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