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Linguine with Peanut Sauce |
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Linguine with Peanut SaucePrep Time: 10 min(s) | Cook Time: 15 min(s) | Serves: 4 | Difficulty: Intermediate | Ethnicity: Asian |
Tools: | | 4-quart pot | | colander | | cutting board | | deep saute pan (4-quart) | | large chef's knife | | measuring cups | | measuring spoons | | wooden spoon |
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Ingredients: | | 1 pound linguine pasta - cooked | | 1 1/2 teaspoon(s) vegetable oil | | 3 large carrots - peeled and julienned (Learn How) | | 1/2 teaspoon(s) red chile flakes | | 1 bunch of scallions - cut into 1/2-inch lengths | | 1 cucumber - peeled and julienned | | 3 tablespoon(s) peanut butter (smooth) | | 1/3 cup(s) lime juice - fresh | | 1/4 cup(s) soy sauce | | 1/4 cup(s) - chicken stock (white) | | 1 pinch black pepper - to taste | |
Steps: | | -Warm vegetable oil in a large non-stick wok or saute pan over high heat. | | -Add carrots and cook until tender, stirring constantly, about 2-3 minutes. | | -Add the chile flakes, cucumbers and scallions to the wok or skillet. Stir-fry for 2 minutes. | | -Add the remaining ingredients to the pan for the sauce; season with pepper. | | -Bring to a boil, add pasta and toss. |
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