Szechuan Peanut-Noodle Salad
Time needed
Ingredients
- 1 16-oz. pkg. linguine or spaghetti
- 2 1/2 tsp. salt
- 4 oz. snow peas, strings removed
- 1/2 C. creamy peanut butter
- 1 Tbs. fresh ginger, grated and peeled
- 1/4 C. soy sauce
- 2 Tbs. distilled white vinegar
- 2 tsp. Asian sesame oil
- 1/4 tsp. hot pepper sauce
- 1 sm. cucumber, peeled, seeded and cut into 2" by 1/4" matchstick strips
- 1/4 C. dry-roasted peanuts
- 1 green onion, trimmed and chopped
Directions
In large saucepot, cook pasta as label directs, using 2 teaspoons of salt. Meanwhile, in 3-quart saucepan, heat 1 inch water to boiling; add snow peas. Reduce heat and simmer 2 minutes; drain. Rinse with cold running water; drain. Cut snow peas lengthwise into 1/4-inch-wide matchstick strips; set aside.Drain pasta, reserving 1 cup pasta water.
Prepare dressing: In large bowl, with wire whisk, mix peanut butter, ginger, reserved pasta water, soy sauce, vinegar, sesame oil, hot pepper sauce and remaining 1/2 teaspoon salt until smooth.
Add pasta to dressing in bowl and toss to coat. Add snow peas and cucumber; toss to combine. Sprinkle with peanuts and green onion.
Each serving: About 572 calories, 22g protein, 78g carbohydrate, 20g fat (3g sat.), 0mg cholesterol, 1,794mg sodium.
