Szechuan Peanut-noodle Salad

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 (16 ounce) package linguine or 1 (16 ounce) package spaghetti
• 2 1/2 teaspoons salt
• 4 ounces snow peas, strings removed
• 1/2 cup creamy peanut butter
• 1 tablespoon grated peeled fresh ginger
• 1/4 cup soy sauce
• 2 tablespoons distilled vinegar
• 2 teaspoons sesame oil
• 1/4 teaspoon hot pepper sauce
• 1 small cucumber, peeled, seeded, and cut into matchstick size strips
• 1/4 cup dry roasted peanuts
• 1 green onion, chopped

Recipe

• 1 in a large saucepan, cook linguine as directed on package, using 2 teaspoons salt.
• 2 meanwhile, in another saucepan, combine 1 inch water and snow peas; heat to boiling over high heat.
• 3 reduce heat and simmer 2 minutes; drain.
• 4 rinse with cold running water; drain.
• 5 cut snow peas lengthwise into 1/4-inch wide matchstick strips and set aside.
• 6 drain linguine, reserving 1 cup of the pasta water.
• 7 to prepare dressing: in large bowl, with wire whisk, mix peanut butter, ginger, reserved pasta water, soy sauce, vinegar, sesame oil, remaining 1/2 teaspoon salt, and hot pepper sauce until smooth.
• 8 add linguine to dressing in bowl and toss to coat.
• 9 add snow peas and cucumber; toss to combine.
• 10 to serve, sprinkle with peanuts and green onions.