Cold Sesame Noodle Salad With Spicy Peanut Dressing

Ingredients

• 1 lb linguine, cooked until al dente and drained
• 1/4 cup toasted sesame oil
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 2 teaspoons fresh ginger, peeled and grated
• 1/4 cup soy sauce
• 1/4 cup creamy peanut butter (don't use natural)
• 1/4 cup rice vinegar
• 2 teaspoons light brown sugar
• 1 cup snow peas, strings removed
• 6 scallions, white parts, thinly sliced on the diagonal
• 4 carrots, cut into matchsticks (2 cups)
• 1/4 cup dry roasted peanuts, unsalted, chopped
• 2 tablespoons sesame seeds, toasted

Directions

1. 1

   Cook and drain pasta, toss with 1-2 T. of the sesame oil. **Do-Ahead Tip: cover and refrigerate for up to 8 hours.

2. 2

   In a blender or food processor, process together the remaining sesame oil and the vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy and sugar. **Do-Ahead Tip: refrigerate up to 3 days. Let come to room temperature and whisk before using.

3. 3

   Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half o the diagonal. Add the snow peas, scallions, carrots, 2 T. of the peanuts, and 1 T. of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat. **Do-Ahead Tip: cover and refrigerate up to 24 hours.

4. 4

   One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 2 T. of peanuts and 1 T. of sesame seeds.

5. 5

   Note from contributor - I omit the 2 T. vegetable oil and use water in it's place. The dressing is a bit thinner, but healthier. Additions I enjoy: chopped cilantro, red pepper flakes for some "heat", and chopped red pepper for their vitamins and a splash of color.