Recipe: Singapore Spicy Noodles with Red Cabbage and Peanut Sauce (using linguine)

SINGAPORE SPICY NOODLES

FOR THE PEANUT SAUCE:
1 1/4 cups water
2 tablespoons ketchup
2 1/2 teaspoons brown sugar, packed
1 1/2 teaspoons chopped cilantro
1 teaspoon cornstarch
3/4 teaspoon Lawry's Seasoned Salt
3/4 teaspoon Lawry's Garlic Powder with Parsley
1/4 teaspoon crushed red pepper
2 1/2 tablespoons chunky peanut butter
1/4 cup sliced green onions
FOR THE NOODLES:
8 ounces linguine, uncooked
1 cup shredded red cabbage
Green onion curls (for garnish)

In medium saucepan, combine water, ketchup, sugar, cilantro, cornstarch, and seasonings. Bring to a boil, Reduce heat; simmer, uncovered, 5 minutes. Cool 10 minutes; blend in peanut butter and green onions.

Cook pasta according to package directions; drain. (If you don't want the cabbage crisp, add it to the pasta during the last few minutes of cooking.)

Toss sauce with hot linguine and red cabbage, garnish with green onion curls.

SERVING SUGGESTION:
Serve with a marinated cucumber salad.

VARIATION:
For a heartier entree, add cooked shredded chicken or pork.

Makes 4 servings
Adapted from source: Lawry's Foods, Inc.