from The Vegetarian Times
This recipe ain't really nothing special, but it made for decent lunches all week.
Plus, it looks perty.
Oh, and I made substitutions. They're asterisked. If you want to see the originals, click on the VegTimes link at the end.
- 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)*
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)