Recipe: Thai Noodle Salad

Thai Noodle Salad

12 oz. linguine, uncooked
4 tablespoons of toasted sesame oil, divided use
1 cup bell peppers, julienned (use a mixture of red, yellow and orange)
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon of minced peeled fresh ginger
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons of unseasoned rice vinegar
1 1/2 tablespoons of chili-garlic sauce
2 cups mung bean sprouts
1 cup finely shredded carrots

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.

Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.

Heat remaining 1-tablespoon oil in heavy large skillet over medium-high heat. Add bell peppers, green onions, garlic, and ginger; saute until onions soften, about 2 minutes.

Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature.

Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.

Makes 8 side-dish servings
From: John N. Paulk, the executive chef and owner of Mezzaluna Fine Catering
Source: KATU-TV - Portland, Oregon