The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.
Recipe information
Total Time
30 minutes
Yield
Makes 6 side-dish or 4 vegetarian main-course servings
Ingredients
For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons red-wine vinegar
1 1/2 tablespoons Asian sesame oil
2 teaspoons honey
1 teaspoon dried hot red pepper flakes
For noodle salad
3/4 lb dried linguine fini or spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted
Preparation
Make dressing:
Step 1
Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Make salad:
Step 2
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Step 3
Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.
