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3/4 lb. linguine
2 large garlic cloves
l l” piece fresh ginger, peeled, sliced
3 tbsps. soy sauce
2 tbsps. rice vinegar
l/4 cup peanut oil
2 tbsps. oriental sesame oil
l tsp. hot pepper sauce
2 tbsps. sesame seeds
l large red bell pepper cut into strips
2 cups chopped green onions
Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer linguine to large bowl – set aside. Place garlic and ginger in processor. Process until finely minced. Add soy sauce and vinegar; process to blend. With machine running gradually pour in peanut and sesame oils. Add hot pepper sauce; process until well blended. Set dressing aside. Stir sesame seeds in heavy small skillet over med. heat until fragrant, about l min. Remove from heat. Add red bell pepper, green onions, dressing and sesame seeds to linguine. Toss to coat and serve.
4 main course or 6 side dish servings Bon Appetit Sept. l997

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