Szechwan peanut-noodle salad - gh_9407

5 servings

Ingredients

Quantity Ingredient
1 pack (16oz) linguine or spaghetti
Salt
1 medium Red pepper
¼ pounds Chinese pea pods
1¼ cup Creamy peanut butter
Dry roasted peanuts
3 tablespoons Soy sauce
2 tablespoons Salad oil
1 tablespoon Hot Oriental sesame oil
1 tablespoon Cider vinegar
2 teaspoons Grated peeled gingerroot
Chopped green onion

Directions

GARNISH

ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. In saucepot, prepare linguine as label directs, using 1 tablespoon salt in water.

2. Meanwhile, thinly slice red pepper. In 3-quart saucepan, in 1 inch boiling water, heat Chinese pea pods to boiling. Reduce heat to low and simmer 2 minutes or until pea pods are tender-crisp. Rinse pea pods with running cold water to stop the cooking; drain. Cut pea pods into matchstick-thin strips.

3. Drain linguine, reserving 1 c pasta cooking water. In lg bowl, with wire whisk or spoon, beat together peanut butter, soy sauce, salad oil, sesame oil, vinegar, ginger, and reserved pasta cooking water until smooth.

4. Add linguine, pea pods, and red pepper to peanut-butter mixture; toss to coat well. Sprinkle with peanuts and chopped green onion if you like. Serve warm or refrigerate to serve cold later. If noodles become too sticky upon standing, toss with a little hot water until of desired consistency.

Each main-dish serving without peanuts and qreen-onion garnish: About 655 calories, 29 g fat, 0 mg cholesterol, 940 mg sodium.

Good Housekeeping/July'94/scanned & fixed by DP & GG

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