Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N quart | Boiling Water; barely salted |
| 1 pounds | Dry Pasta |
| ½ cup | Chunky Peanut Butter |
| ¼ cup | Low-Salt Soy Sauce |
| ⅓ cup | Water |
| ¼ cup | Rice Wine Vinegar |
| 2 \N | Inch Piece Fresh Ginger; peeled and grated |
| 3 tablespoons | Sesame Oil |
| 3 \N | Cloves Garlic; minced |
| 1 tablespoon | Thai Red Chile/Garlic Paste |
| 1 cup | Cilantro Leaves; coarsely chopped |
| 6 \N | Green Onions and Tops; finely chopped |
| ½ \N | Red Pepper; finely chopped |
| 3 cups | Mesclun (mixed baby lettuces) |
Cook pasta in boiling water until al dente, following package directions, about 8-12 minutes. Drain and rinse with cold water until the pasta is cool. Meanwhile, combine peanut butter, soy sauce, water, vinegar, ginger, sesame oil, garlic and red chile paste in a microwave-safe bowl. Heat in the microwave on HIGH (100%) for about 1 minute, or until the mixture is warm enough to mix. Stir until smooth.
Combine noodles, chopped cilantro, green onions and red pepper in a large bowl, then pour the dressing over all. Stir to mix. Cover and refrigerate until serving time. Serve on a bed of mesclun and top with finely chopped peanuts.
Source: Medford Mail Tribune, 16 August 1994 Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA