Noodle Salad with Spicy Peanut Butter Dressing               

 tags (edit): @Favorite @Tried @Vogel Easy Bon Appetit Magazine Side Dish Salads Main Dish Appetizers  

 

To turn this salad into a main course, add cooked shrimp and more vegetables, such as slivered carrots and red cabbage.

Ingredients

6 tablespoons Creamy Peanut Butter Do Not Use Old-Fashioned Peanut Butter
1/4 cup Low Sodium Chicken Broth
3 tablespoons Rice Vinegar
3 tablespoons Soy Sauce
1 1/2 tablespoons Sugar
1 tablespoons Sesame Oil
1 tablespoon Fresh Ginger Peeled Minced
1/2 teaspoon Cayenne Pepper
8 ounces Linguine
1 ea large Orange Bell Pepper Cut Into Matchsticks
1/2 cup Green Onion Chopped
5 ea large Lettuce Leaves
1/4 cup Fresh Cilantro Chopped
1/4 cup Salted Peanuts Chopped
 

Instructions
 1. Combine peanut butter, broth, rice vinegar, soy sauce, sugar, sesame oil, ginger, and cayenne pepper in a small bowl; whisk to blend. Set aside.

2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water; drain again.

3. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over. Toss to coat. Season with salt & pepper.

4. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro & peanuts.


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Yields: 6 Servings
     Bon Appetit magazine, February 2004, page 130

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