Spicy Peanut Noodles

                                     from The Vegetarian Times


This recipe ain't really nothing special, but it made for decent lunches all week.

Plus, it looks perty.

So here.

Oh, and I made substitutions. They're asterisked. If you want to see the originals, click on the VegTimes link at the end.

INGREDIENTS:

• 8 oz. fettucine (b/c apparently I see no difference between fettucine and linguine--I'm noodle-blind)*


• 1/3 c. low-fat (or non low-fat) creamy peanut butter


• 2 T. low-sodium soy sauce


• 1.5 Tbs. white vinegar*


• 1 t. chile sauce with garlic*


• 1/2 t. sugar


• 1 medium-size red bell pepper, cut into thin strips


• 3/4 cup chopped seeded cucumber


• 3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)


• 2 T. chopped cilantro


• 4 lime wedges, optional


• Water (I didn't end up using any of this and only just noticed it in the recipe, but you may wanna use some to thin your sauce out)*

DIRECTIONS

Cook linguine according to package directions.

Meanwhile, combine peanut butter, soy sauce, vinegar, chile paste and sugar in large bowl; whisk until blended. If sauce seems too thick, thin it with a little water; it should have the consistency of cream.

Add linguine, bell pepper, cucumber and green onions, and toss well. Sprinkle with cilantro. Serve with lime wedges, if desired.

(from The Vegetarian Times)