|1||large garlic clove|
|1||piece (1 inch) fresh ginger, peeled and sliced|
|½||cup fresh cilantro leaves|
|¾||cup creamy peanut butter|
|½||cup low-sodium soy sauce|
|2||tablespoons lemon juice|
|1||tablespoon peanut oil|
|1||tablespoon Asian sesame oil|
|¾||teaspoon Asian chili-garlic sauce|
|½||cup 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.
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.
|Salt, to taste|
|1||pound whole-wheat linguine|
|1||teaspoon peanut oil|
|¼||pound snow peas, thinly sliced on a diagonal|
|¼||pound sugar snap peas, thinly sliced on a diagonal|
|2||carrots, cut into fine matchsticks|
|¼||red cabbage, thinly sliced|
|1||bunch scallions, thinly sliced|
|½||cup chopped fresh cilantro|
|½||cup finely chopped roasted peanuts|
|½||cup 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”