Tuesday, May 12, 2009

Spicy Peanut Noodles

  • 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
  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.

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