PEANUT BUTTER NOODLES
Sarah Glos
2 peeled garlic cloves
1 T. minced fresh gingerroot
2 T. soy sauce
1/4 t. cayenne pepper
1 T. brown sugar
3 T. red wine vinegar
1/2 c. natural peanut butter (with no added sugar, like Adams)
1/4 c. dark sesame oil
1 lb. linguine (adjust by how many people are eating /how saucy you like pasta)
1 red bell pepper, cut into thin strips or chopped
1 large cucumber, peeled, seeded and thinly sliced or chopped
roasted, unsalted peanuts for garnish (optional)
In a blender or food processor, place garlic, ginger, soy sauce, cayenne pepper, brown sugar, vinegar and 1/3 cup water. Puree. Add peanut butter and blend until smooth. With blender running, slowly pour in sesame oil, blending until sauce is smooth and creamy.
Cook linguine according to package directions. Drain noodles well. Put in a large bowl and toss with peanut sauce. Place bell pepper and cucumber slices on top and garnish with chopped peanuts.
Notes by Sarah: I know the cucumber and bell pepper sound weird, but it’s really good. I dice them and it’s good flavor and moisture.