Crunchy peanut noodles
Smooth reduced fat peanut butter
3 Tbsp, smooth
2 Tbsp, seasoned
Low sodium soy sauce
Dark sesame oil
1 tsp, Asian
Red pepper flakes
Sweet red pepper(s)
½ medium, seeded and cut into thin strips
¼ cup(s), fresh, trimmed and cut on diagonal in half
¼ small, peeled, seeded, and diced
2 medium, finely chopped
2 Tbsp, chopped
Unsalted dry roasted peanuts
2 Tbsp, or salted, chopped
- Whisk together the peanut butter, vinegar, soy sauce, water, sesame oil, sugar, and crushed red pepper in a small bowl until smooth and creamy; set aside.
- Meanwhile, cook the linguine according to package directions. Drain; rinse under cold running water and drain again.
- Combine the linguine, peanut sauce, bell pepper, snow peas, cucumber, scallions, and cilantro in a serving bowl. Toss gently to mix. Sprinkle with the peanuts before serving. Yields 2/3 of a cup per serving.