Cold Sesame Noodle Salad With Spicy Peanut Dressing

• linguine↗1 lb

  cooked until al dente and drained

• toasted sesame oil↗1⁄4 cup
• vegetable oil↗2 tablespoons
• garlic cloves↗2

  minced

• fresh ginger↗2 teaspoons

  peeled and grated

• soy sauce↗1⁄4 cup
• creamy peanut butter (don't use natural)↗1⁄4 cup
• rice vinegar↗1⁄4 cup
• light brown sugar↗2 teaspoons
• snow peas↗1 cup

  strings removed

• scallions↗6

  white parts, thinly sliced on the diagonal

• carrots↗4

  cut into matchsticks (2 cups)

• peanuts↗1⁄4 cup

  dry-roasted, chopped

• sesame seeds↗2 tablespoons

  toasted

Step-by-step instructions

1. 1

   Cook and drain pasta, toss with 1 T. of the sesame oil. **Do-Ahead Tip: cover and refrigerate for up to 8 hours.

2. 2

   In a blender or food processor, process together the remaining 1 T. sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy and sugar. **Do-Ahead Tip: refrigerate up to 3 days. Let come to room temperature and whisk before using.

3. 3

   Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal. **Can omit this step if they are young and tender.

4. 4

   Add the snow peas, scallions, carrots, 2 T. of the peanuts, and 1 T. of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat. **Do-Ahead Tip: cover and refrigerate up to 24 hours.

5. 5

   One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 2 T. of peanuts and 1 T. of sesame seeds.

6. 6

   Note from contributor - I omit the 2 T. vegetable oil and use water in it's place. The dressing is a bit thinner, but healthier. Additions I enjoy: 1/4 cup chopped cilantro, several radishes - slivered, red pepper flakes for some "heat", and chopped red pepper for their vitamins and a splash of color.