Szechuan Peanut-Noodle Salad

• 1 (16 ounce) package linguine or 1 (16 ounce) package spaghetti
• 2 12 teaspoons salt
• 4 ounces snow peas, strings removed
• 12 cup creamy peanut butter
• 1 tablespoon grated peeled fresh ginger
• 14 cup soy sauce
• 2 tablespoons white distilled vinegar
• 2 teaspoons sesame oil
• 14 teaspoon hot pepper sauce
• 1 small cucumber, peeled, seeded, and cut into matchstick size strips
• 14 cup dry roasted peanuts
• 1 green onion, chopped

1. In a large saucepan, cook linguine as directed on package, using 2 teaspoons salt.
2. Meanwhile, in another saucepan, combine 1 inch water and snow peas; heat to boiling over high heat.
3. Reduce heat and simmer 2 minutes; drain.
4. Rinse with cold running water; drain.
5. Cut snow peas lengthwise into 1/4-inch wide matchstick strips and set aside.
6. Drain linguine, reserving 1 cup of the pasta water.
7. To prepare dressing: In large bowl, with wire whisk, mix peanut butter, ginger, reserved pasta water, soy sauce, vinegar, sesame oil, remaining 1/2 teaspoon salt, and hot pepper sauce until smooth.
8. Add linguine to dressing in bowl and toss to coat.
9. Add snow peas and cucumber; toss to combine.
10. To serve, sprinkle with peanuts and green onions.

linguine, salt, snow peas, peanut butter, fresh ginger, soy sauce, white distilled vinegar, sesame oil, hot pepper, cucumber, peanuts, green onion

Taken from www.food.com/recipe/szechuan-peanut-noodle-salad-21970 (may not work)