Peanut-Sesame Noodles

• 1 (8 oz.) pkg. linguine or thin spaghetti
• 3 garlic cloves
• 1 1/2 tsp. minced peeled ginger root
• 7 Tbsp. low sodium soy sauce
• 6 Tbsp. peanut butter
• 1/4 c. rice wine vinegar
• 1/4 c. honey
• 1 tsp. dark sesame oil
• 1/2 tsp. hot pepper sauce
• 1 c. broccoli florets, blanched until tender-crisp
• 1 c. sliced Napa cabbage
• 1/2 c. carrots, diagonally sliced
• 1/2 c. bean sprouts

1. Cook linguine according to package directions until al dente; rinse in cold water and drain well.
2. In food processor or blender, combine garlic, ginger, soy sauce, peanut butter, vinegar, honey, sesame oil and hot pepper sauce; process until blended.
3. Add water to reach desired consistency (1/2 to 3/4 cup), processing until smooth.
4. To serve, toss cooked linguine with vegetables and sauce. Yield:
5. 6 servings.

linguine, garlic, ginger root, soy sauce, peanut butter, rice wine vinegar, honey, dark sesame oil, hot pepper sauce, broccoli florets, cabbage, carrots, bean sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287755 (may not work)