Sometimes you run hot, sometimes cold, and sometimes both. The kick of spice in this rich, delicious peanut sauce turns up the heat in this cold noodle salad. Is there anything better than a cool, summery supper after a long day? Yeah, didn’t think so. Make this ahead of time and have it ready-to-go whenever you’re peckish!
What You Need:
1/2 cup peanut butter
1 tablespoon tamari
2 tablespoons rice wine vinegar
1/4 teaspoon ground cayenne
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1/2 cup water
1 12-ounce package of linguine
1 tablespoon toasted sesame oil
1 large carrot, shredded
1 red bell pepper, julienned
3 scallions, thinly sliced
What You Do:
1. In a medium bowl, combine peanut butter, tamari, rice wine vinegar, cayenne, garlic, and ginger until well blended. Stir in water to make a thick sauce. Set aside.
2. In a large pot of boiling water, cook linguine until al dente, about 10 minutes. Drain and rinse under cold water and transfer to a large bowl. Toss with sesame oil to coat.
3. Add carrot, bell pepper, and scallions to linguine. Add peanut sauce to coat, tossing gently to combine. Refrigerate for 30 minutes or serve at room temperature.
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