| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese6 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Peanut butter |
| 1/2 |
c |
Boiling water; to 1c |
| 1 |
|
Lime; juiced |
| 1 |
ts |
Cayenne |
| 1 |
tb |
Rice wine vinegar |
|
|
Salt |
| 8 |
oz |
Linguine |
| 2 |
|
Carrots; sliced |
| 1 |
|
Broccoli; cut florets |
| 1/2 |
c |
Roasted peanuts; chpd |
| 2 |
|
Scallions; thinly sliced |
| 1/2 |
c |
Cilantro; chpd |
INSTRUCTIONS
HOW TO BOIL WATER, TVFN
Whisk peanut butter and boiling water; whisk in lime juice, cayenne, and
vinegar. Cook linguine 5 mins. Add carrots to boiling water and cook 2
mins. Stir in broccoli and cook 4 mins more. Drain linguine and vegs and
transfer to lg bowl. Pour peanut sauce over linguine and vegs and toss to
coat. Toss in peanuts and scallion and garnish with cilantro. Typed by
Sherilyn Schamber
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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