Dressings & Sauces
||Thai Noodle Salad
||Best served at room temperature after the flavors have blended.
12 Ounce(s) linguine
4 Tablespoon(s) oriental sesame oil
8 Each(s) green onions, chopped
5 Each(s) garlic cloves, minced
1 Tablespoon(s) minced peeled fresh ginger
1/4 Cup(s) honey
1/4 Cup(s) creamy peanut butter
1/4 Cup(s) soy sauce
3 Tablespoon(s) unseasoned rice vinegar
1 1/2 Tablespoon(s) chili-garlic sauce
2 Cup(s) mung bean sprouts
1 Cup(s) finely shredded carrots
Cook pasta in large pot of boiling salted water until tender but still firm to the 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 6 green onions, garlic, and ginger; saute until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, adn 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.