1 lb. linguine or spaghetti
4 Tbsp. sesame oil
1/4 c. crunchy peanut butter
1/8 c. honey
1 Tbsp. red wine vinegar
1 Tbsp. minced gingerroot
1 Tbsp. minced garlic
3/4 Tbsp. hot pepper sauce
1 Tbsp. soy sauce
1/2 c. vegetable oil
Salt, pepper to taste
1/4 c. sliced scallion
1/2 peeled seeded thinly sliced cucumber
Cook pasta. Drain under cold water. Toss with 1 Tbsp. sesame oil. Mix peanut butter with next 6. Gradually beat in remaining sesame oil and vegetable oil. Adjust seasoning. Toss with pasta. Garnish with last 2.
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4 Tbsp. sesame oil
1/4 c. crunchy peanut butter
1/8 c. honey
1 Tbsp. red wine vinegar
1 Tbsp. minced gingerroot
1 Tbsp. minced garlic
3/4 Tbsp. hot pepper sauce
1 Tbsp. soy sauce
1/2 c. vegetable oil
Salt, pepper to taste
1/4 c. sliced scallion
1/2 peeled seeded thinly sliced cucumber
Cook pasta. Drain under cold water. Toss with 1 Tbsp. sesame oil. Mix peanut butter with next 6. Gradually beat in remaining sesame oil and vegetable oil. Adjust seasoning. Toss with pasta. Garnish with last 2.
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