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Spicy Peanut Noodles

Vegetarian Times Issue: April 1, 2006   p.42

For milder noodles, start with 1 tsp. chile paste. If you want more spice, add a dab at a time, tasting as you go.

Directions

1. Cook linguine according to package directions.

2. Meanwhile, combine peanut butter, 1/4 cup water, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream.

3. Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro. Serve with lime wedges, if desired.

Member Rating: 111

ingredient list

Serves 6

  • 8 oz. linguine
  • 1/3 cup low-fat creamy peanut butter
  • 2 Tbs. low-sodium soy sauce
  • 1 1/2 Tbs. rice wine vinegar
  • 1 to 2 tsp. chile paste with garlic
  • 1/2 tsp. sugar
  • 1 medium-size red bell pepper, cut into thin strips
  • 3/4 cup chopped seeded cucumber
  • 3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)
  • 2 Tbs. chopped cilantro
  • 4 lime wedges, optional

Nutritional Information

Per SERVING:

Calories 234
Protein 9g
Total Fat 8g
Saturated Fat 1g
Carbs 33g
Sodium 270mg
Fiber 3g
Sugar 4g
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Comments

By Nicole on Jan 16, 2010:
This is a super easy recipe and it is AWESOME! Use whole wheat pasta even better. Had it twice in one week, YUM!
By Jess on Jun 29, 2010:
This is an excellent recipe - quick and easy. Great in the summertime because you don't have to cook the veggies. I agree with the previous reviewer that it's great with whole wheat pasta.
By Jen on Mar 02, 2011:
This is now my go-to peanut sauce recipe. I've made ones that have many more ingredients and I always return to this one.

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