Ingredients
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1 lb spaghetti or 1 lb linguine
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1/2 cup smooth peanut butter
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1/2 cup peanut oil (or canola or lite olive)
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1/3 cup rice wine vinegar
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2 tablespoons fish sauce (substitute with 1/4 cup low sodium soy sauce)
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2 tablespoons Asian chili sauce, recommend sriracha
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2 tablespoons sesame oil
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1 tablespoon sugar
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1 teaspoon ground pepper (preferably white)
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1/2 teaspoon garlic powder
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1 cucumber, seeded and chopped
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1 bunch green onion, chopped (set aside half of chopped green tops)
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vegetables (snow peas - 1 cup, chopped Napa cabbage - 1 cup, bean sprouts - 1 cup)
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2 tablespoons sesame seeds
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1 red bell pepper, seeded and chopped
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1/3 cup low sodium soy sauce
Instructions
- Cook noodles al dente (do not overcook - mushy noodles won't work).
- Strain and rinse under cold water until cooled.
- Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
- In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
- Chill minimum 2 hours.
- Transfer to a bowl or platter, if you you want.
- Before serving pour reserved "dressing" over noodles.
- Sprinkle sesame seeds and reserved green onions (and cilantro if used).