| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Pasta noodl, Sauce, Asia | 4 | Servings |
INGREDIENTS
| 6 | oz | Linguine |
| 2 | tb | White vinegar; distilled |
| 2 | tb | Smooth peanut butter; natural |
| 2 | ts | Grated gingerroot |
| 1 | ts | Vegetable oil |
| 1 | Garlic clove; crushed | |
| 1/2 | ts | Soy sauce |
| 1/2 | ts | Sesame oil |
| 1/4 | ts | Crushed red pepper flakes |
| 1 | Cucumber; cut into thin strips | |
| 1 | Red bell pepper; seeded and thinly sliced | |
| 4 | Scallions; thinly sliced |
INSTRUCTIONS
Cook the linguine according to package directions. Drain and set aside. Meanwhile, in a large bowl, whisk the vinegar, peanut butter, ginger, vegetable oil, garlic, soy sauce, sesame oil, pepper flakes and 1 tablespoon water. Add the linguine; toss to coat. Add the cucumber and bell pepper; toss again. Sprinkle with the scallions. SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 1 Fat. PER SERVING: 247 Calories, 6 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 101 mg Sodium, 41 g Total Carbohydrate, 3 g Dietary Fiber, 9 g Protein, 31 mg Calcium . >Recipe from Weight Watchers Versatile Vegetarian; post lu 3/98 >MasterCook recipe edited for you by Pat Hanneman (Kitpath) 98Feb Notes: Ww says: "This dish is similar to the noodles with sesame sauce that are so popular in Chinese restaurants. Make a large batch for a gathering and watch the smiles." Recipe by: Weight Watchers Versatile Vegetarian Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 03, 1998
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