12 ounces linguine (I used 16 oz spaghetti)
4 tablespoons sesame oil, divided1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables (I used frozen broccoli and shelled edamame)
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey (I increased to 1/3 cup)
1/4 cup creamy peanut butter (I increased to 1/3 cup)
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce (optional)
1. Cook pasta in a large pot of salted water according to package directions. Drain and return to pot. Add 2 Tbsp sesame oil and toss to coat. Set aside.
2. Heat remaining 2 Tbsp sesame oil in heavy pot over medium-high heat. Add green onions, carrots, stir-fry vegetables, garlic, and ginger. Saute until vegetables soften, about 4 minutes.
3. Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. (I mixed together in a separate bowl first and then added it all together to the vegetables.) Simmer sauce 2 minutes. Pour sauce over pasta and toss well.
4. Transfer to platter and serve warm. Garnish with additional green onions, if desired.
Try #1 - April 3, 2014
This was delicious! I like it better than my other peanut sauce recipe. I did increase the peanut butter and honey to 1/3 cup each because I was using 16oz instead of 12oz of pasta. I could have probably put even a little more peanut butter in. I omitted the chili-garlic sauce, but Nathan and I each added a few drops of hot sauce to our own servings. The kids all loved this and asked for seconds and thirds! This is a nice alternative to pasta with red or white sauce.
Try #? - May 12, 2015
I've made this several times. The kids still love it!
Try #? - May 12, 2015
I've made this several times. The kids still love it!
