1/2 Photos of Ginger-Cilantro Linguine
Make this a meal by adding cooked chicken, fish, or shrimp -- Modified from dallasnews.com's recipe by Jane Jarrell, published: June 21, 2011. Dust off your food processor!
My Private Note
Units: US | Metric
- 1 (12 ounce) package linguine
- 3 tablespoons sesame oil (divided ~ see below)
- 2 1/2 tablespoons fresh ginger (peeled ~ mince in food processor ~ see below)
- 1 small jalapeno chile (seeded ~ mince in food processor ~ see below)
- 1 cup fresh cilantro leaves (finely chopped in food processor ~ see below)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons peanut butter (creamy or crunchy)
- 3 tablespoons chicken broth (more if needed)
- 1Cook noodles in large pot of boiling salted water, per directions on the box, until just tender but still firm.
- 2Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
- 3With food processor running, drop ginger and jalapeno through feed tube and mince.
- 4Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil.
- 5Process until mixture is almost smooth, adding more broth if necessary.
- 6Season to taste with salt and pepper. Add sauce to noodles and toss.
- 7Garnish with additional cilantro, if desired.
- 8Serves 4.
Browse Our Top Peppers Recipes
Nutritional Facts for Ginger-Cilantro Linguine
Serving Size: 1 (129 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 451.9
- Calories from Fat 131
- Total Fat 14.6 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 320.0 mg
- Total Carbohydrate 66.3 g
- Dietary Fiber 3.4 g
- Sugars 3.1 g
- Protein 13.5 g