This nutty noodle dish is everything a kid could want: sweet, salty, crunchy, and slathered in peanut butter. The thin noodles cook quickly and are served cold, making this a perfect light supper.
What you'll need
- 1 pound linguini, angel hair pasta, or soba noodles
- 1/2 cup creamy peanut butter
- 5 tablespoons rice wine vinegar
- 5 tablespoons sesame oil
- 4 tablespoons soy sauce
- 2 teaspoons peeled and grated fresh ginger root
- 1 small garlic clove, crushed
- 4 scallions, trimmed and cut
- Optional toppings: grated carrot, scallion (sliced into rounds), cucumber (peeled, seeded, and thinly sliced), toasted sesame seeds, and chopped peanuts
How to make it
Cook the noodles according to the package directions, then drain and rinse with cold water.
In a large bowl, blend together the peanut butter, vinegar, sesame oil, soy sauce, ginger, and garlic.
Add the noodles or pasta, toss well, then garnish with the toppings. Serve at room temperature. Serves 4 to 6.
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