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The Boston Globe

Food & dining

Recipe for peanut noodles with spring veggies

Serves 4

SAUCE

1large garlic clove
1piece (1 inch) fresh ginger, peeled and sliced
½cup fresh cilantro leaves
¾cup creamy peanut butter
½cup low-sodium soy sauce
2tablespoons lemon juice
1tablespoon peanut oil
1tablespoon Asian sesame oil
2teaspoons sugar
¾teaspoon Asian chili-garlic sauce
½cup hot water

1. In a food processor, combine the garlic, ginger, and cilantro. Pulse the mixture to chop it, scraping down the sides of the bowl when necessary.

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2. Add the peanut butter, soy sauce, lemon juice, peanut and sesame oils, sugar, and chili-garlic sauce. Work the mixture until it is thoroughly combined.

3. Add the hot water and pulse for 1 to 2 minutes or until the mixture is creamy and blended. Transfer the sauce to a bowl.

PASTA

Salt, to taste
1pound whole-wheat linguine
1teaspoon peanut oil
¼pound snow peas, thinly sliced on a diagonal
¼pound sugar snap peas, thinly sliced on a diagonal
2carrots, cut into fine matchsticks
¼red cabbage, thinly sliced
1bunch scallions, thinly sliced
½cup chopped fresh cilantro
½cup finely chopped roasted peanuts
½cup bean sprouts

1. Bring a large pot of salted water to a boil. Add the linguine and when the water returns to a boil, stir well. Cook, stirring occasionally, for 8 to 10 minutes or until the pasta is tender but still has some bite.

2. Drain the pasta into a colander and transfer to a large bowl. Add the peanut oil, a generous pinch of salt, and all but a couple tablespoons each of the snow peas, sugar snaps, carrots, cabbage, scallions, and cilantro.

3. Pour three-quarters of the sauce over the pasta mixture. Using tongs, toss well. Taste and continue to add more sauce, 2 to 3 tablespoons at a time, until the noodles are well coated. (You may have a little sauce left over.) Taste for seasoning and add more salt, if you like.

4. Transfer the pasta and vegetables to a large shallow bowl. Garnish with the remaining vegetables and cilantro, and the roasted peanuts and bean sprouts.
Adapted from “The Fresh & Green Table”

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