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Post by goodcookin on Apr 28, 2004 14:38:44 GMT -5
Made this last night. Didn't have chili-garlic sauce, so used a few dashes of regular chili sauce and minced an extra clove of garlic. Also cut up some leftover chicken breast and tossed it in. This recipe's a keeper!
THAI NOODLE SALAD
12 ounces linguine 4 tablespoons oriental sesame oil
8 green onions, chopped 5 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 1/4 cup honey 1/4 cup creamy peanut butter 1/4 cup soy sauce 3 tablespoons unseasoned rice vinegar 1 1/2 tablespoons chili-garlic sauce 2 cups mung bean sprouts 1 cup finely shredded carrots
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.
Makes 8 side-dish servings.
Bon Appétit January 2003
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