2 carrots peeled
1 tablespoon vegetable oil divided
3 cloves garlic minced
cup natural-style peanut butter I use regular
cup low-sodium soy sauce
1 teaspoon chili garlic sauce like Lee Kum Kee (I'll try up to 1 T for added zip)
2 teaspoons fresh ginger peeled and grated
2 cups red bell pepper strips
1 pound snow peas trimmed
1 pound linguine cooked and still hot
cup fresh cilantro chopped
Using a vegetable peeler, shave the carrots lengthwise into strips and set aside.
Combine carrot, peanut butter mixture, vegetable mixture and linguine in a large bowl; toss well.
Sprinkle with cilantro. ( I prefer Italian parsley.)
"JaneStarr@home.com in CT on 5/13/00"
Yield: 10 cups
NOTES : I like to sprinkle warm water on 1 cup portions and reheat it in the microwave. I made a delicious, filling picnic supper for myself by adding cut-up grilled chicken breast (3oz) and a cut-up, grilled portobella mushroom to 1 cup of these peanutty noodles. (For those of you following Weight Watchers, this was a 9 point dinner)
Here's a new recipe that I made for the elementary teacher's appreciation luncheon this week. It was very good. Next time, I'm going to use 2 to 3 teaspoons of the Oriental Chili Garlic sauce. It added a nice flavor, but not too much "heat". This is going to be a regular picnic menu item for us.