Recipe: Rainbow Salad with Spicy Peanut Dressing (using fettuccine)

RAINBOW SALAD WITH SPICY PEANUT DRESSING

1/2 pound spinach or egg fettuccine, cooked and drained
1 teaspoon Asian sesame oil
2 cups shredded carrots
1 cucumber, peeled seeded and julienned
1/4 pound fresh bean sprouts, rinsed and drained
1 red or yellow bell pepper julienned
FOR THE SPICY PEANUT DRESSING:
1/2 cup smooth peanut butter
3 tablespoons sugar
2 tablespoons minced fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon crushed red pepper
1/4 cup naturally brewed soy sauce
3 tablespoons Chinese black vinegar (or 2 tablespoons rice vinegar)
3 tablespoons Asian sesame oil
3 to 4 tablespoons water

Toss fettuccine with 1 teaspoon sesame oil and arrange in center of large platter. Arrange vegetables in separate mounds around noodles

TO PREPARE DRESSING:*
Combine first 5 ingredients for the dressing in medium bowl; gradually blend in soy sauce, vinegar, and sesame oil. Stir in 3 to 4 tablespoons water until dressing is smooth and has the consistency of heavy cream.

Serve salad with dressing.

*Dressing can be prepared in mini food processor or blender. Process until smooth.

Makes 6 servings
From: Recipelink.com
Source: Kikkoman International Inc., adapted from A Spoonful of Ginger by Nina Simonds