Total Time
Prep 5 mins
Cook 15 mins

Better then takout. Nice summer dish. Great for picnics.

Ingredients Nutrition


  1. In saucepan over medium heat, mix first 8 ingredients together (soy sauce to chicken broth), stir until thick and smooth.
  2. Cook linguine in salted water until al dente. Drain and rinse with cool water.
  3. Mix linguine and sauce mixture in bowl.
  4. Serve cold or at room temperature with scallions, cucumbers, and sesame seeds as garnish.
Most Helpful

This recipe was way too salty for me so I made a lot of changes. I used 2 tbsp light soy sauce, 1.5 tbsp rice vinegar, 2.5 tbsp brown sugar, 3 tbsp crunchy peanut butter, 1 tsp sesame oil, 1/4 cup chicken broth, 1/4 tsp chili powder and 1/4 tsp ginger powder (sub for pepper flakes and ginger roots). This amount of sauce is good for 8 oz linguine. The sauce is on the sweet side.

myoungp November 16, 2010

Yes, way better than takeout, and rather simple to make. I made this as written but added just a little crushed garlic. I added lots of scallions but didn't have any cucumbers for garnish. These noodles are yummy warm or cold. Thanx for a great Asian noodle recipe!

*Parsley* January 17, 2009

Great base recipe! I tweaked a few things though, this was much MUCH too salty so I ended up stretching it a bit further by doubling the vinegar, water and added some extra PB. I didn't measure anything, but I always have an easy hand with soy sauce. I used reduced sodium tamari in this case. I also just about tripled the pepper flakes as it wasn't spicy as is, added some extra toasted sesame oil and just about doubled the ginger and added a spoon ful of minced garlic.
It's amazing though!
Thank you for sharing

sarola_ January 21, 2013