Adapted from momadvice.com
Provided by the Auburn Interfaith Food Closet
RECIPE TYPE: Salad, Lunch
SERVES: 4-5
TOTAL TIME: 20 minutes
INGREDIENTS:
• 1 pound linguine, or other pasta noodles, cooked and drained
• 2 tablespoons dried parsley
• 2 teaspoons minced garlic
• 1/2 cup soy sauce
• 1/3 cup vegetable oil
• 1/2 cup peanut butter (more if you prefer)
• 2 tablespoons rice vinegar, or other light vinegar of your choice
• 3 tablespoons brown sugar, optional
Optional toppings: 1/2 cup shredded carrots, 1/2 cup shredded red cabbage, a few teaspoons sesame seeds, chopped peanuts, cooked and shredded chicken, slivered green onions
DIRECTIONS:
1. Wash hands. Mix together peanut butter, minced garlic and parsley.
2. Slowly add soy sauce, oil, and vinegar; and then add optional brown sugar. Mix well until blended smooth. It should have a thick, saucy consistency. Thin or thicken as needed with water or peanut butter.
3. Pour sauce over drained pasta and mix well. Add any optional toppings, to taste. Pasta may be served hot or cold. Refrigerate leftovers.
