1/4 cup Soy Sauce 3/8 cup Rice Wine Vinegar 3/8 cup Cold Water 1 tablespoon Sugar 1/2 teaspoon Salt 2 teaspoons

Minced Ginger 1 1/2 teaspoons Minced Garlic 3 Dried Japanese Peppers 8 tablespoons (1/2 cup) Peanut Butter 3 tablespoons Peanut Oil 3 tablespoons Asian Sesame Oil 1/2 teaspoon Chili Oil 3/4 pound Linguine 2 bunch Green Onions 1/2 Cucumber

1. Place soy sauce, vinegar, water, sugar, salt, ginger, garlic, and peppers in a blender. Process on high speed until the ginger and garlic are smoothed into the liquid, about one minute. Add the peanut butter and process one minute longer. 2. Combine the oils and drizzle them into the sauce on low speed or pulse. Store for up to two days. 3. Cook linguine. Chop green onions and cucumber into small pieces. Pour sauce over linguine and mix in cucumber and green onions.

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