Ginger-Cilantro Linguine
- 1 (12 ounce) package linguine
- 3 tablespoons sesame oil (divided ~ see below)
- 2 12 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 12 tablespoons peanut butter (creamy or crunchy)
- 3 tablespoons chicken broth (more if needed)
- Cook noodles in large pot of boiling salted water, per directions on the box, until just tender but still firm.
- Drain noodles.
- Rinse with cold water; drain well.
- Transfer to large bowl.
- Toss with 1 tablespoon sesame oil.
- With food processor running, drop ginger and jalapeno through feed tube and mince.
- Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil.
- Process until mixture is almost smooth, adding more broth if necessary.
- Season to taste with salt and pepper.
- Add sauce to noodles and toss.
- Garnish with additional cilantro, if desired.
- Serves 4.
linguine, sesame oil, fresh ginger, jalapeno chile, fresh cilantro, soy sauce, rice vinegar, peanut butter, chicken broth
Taken from www.food.com/recipe/ginger-cilantro-linguine-481058 (may not work)