Prep 10 mins
Cook 15 mins
Made with a couple of adjustments. If you prefer natural peanut butter, add 1 tablespoon brown sugar to the dressing. Use a mild hot sauce, such as Frank's. If you use a hotter hot sauce, such as Tabasco, reduce the amount to 1 teaspoon.
- 1 lb spaghetti or 1 lb linguine
- 1 tablespoon salt
- 3 tablespoons toasted sesame oil
- 3⁄4 cup chunky peanut butter
- 6 tablespoons soy sauce
- 3 tablespoons white vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon hot sauce
- 1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin
- 1 red bell pepper, seeded and cut into 1/4-inch strips
- 1⁄3 cup chopped fresh cilantro or 1⁄3 cup parsley
- 4 green onions, thinly sliced (optional)
- Bring 4 quarts water to boil in large pot. Add pasta and salt to boiling water and cook until al dente. Reserve ¾ cup cooking water. Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl. Add sesame oil and toss to coat.
- Whisk peanut butter, soy sauce, vinegar, ginger, hot sauce, and 6 tablespoons pasta cooking water in medium bowl until smooth. Add dressing, cucumber, bell pepper, and cilantro to pasta and toss to combine, adding reserved pasta water as needed to adjust consistency. Serve.
- Oil-coated pasta, dressing, and vegetables can be refrigerated in separate airtight containers for 2 days. Bring ingredients to room temperature before tossing together. Add warm water to thin as needed.
Have enjoyed other variations of this wonderful salad! With DH finding this to be one of the ones enjoyed a little more because it was not as hot as some of the variations I enjoy so well. I made as written using the linguine option which we both found to be a nice change. Thanks for the post.