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Categories:
linguine garlic ginger root soy sauce peanut butter rice wine vinegar honey dark sesame oil hot pepper sauce broccoli florets cabbage carrots bean sprouts
Viewed: 98 - Published at: 7 years agoIngredients
- 1 (8 oz.) pkg. linguine or thin spaghetti
- 3 garlic cloves
- 1 1/2 tsp. minced peeled ginger root
- 7 Tbsp. low sodium soy sauce
- 6 Tbsp. peanut butter
- 1/4 c. rice wine vinegar
- 1/4 c. honey
- 1 tsp. dark sesame oil
- 1/2 tsp. hot pepper sauce
- 1 c. broccoli florets, blanched until tender-crisp
- 1 c. sliced Napa cabbage
- 1/2 c. carrots, diagonally sliced
- 1/2 c. bean sprouts
Method
- Cook linguine according to package directions until al dente; rinse in cold water and drain well.
- In food processor or blender, combine garlic, ginger, soy sauce, peanut butter, vinegar, honey, sesame oil and hot pepper sauce; process until blended.
- Add water to reach desired consistency (1/2 to 3/4 cup), processing until smooth.
- To serve, toss cooked linguine with vegetables and sauce. Yield:
- 6 servings.
