Becky's Peanut Noodle Salad
Serves 2
Directions
- 1Cook the linguini according to the package directions.
- 2Combine olive oil, sesame oil, and red pepper flakes in a small saucepan.
- 3Heat the oil mixture for 2 minutes.
- 4Remove from heat and stir in the honey, soy sauce, and salt.
- 5Drain the hot noodles and toss with the warm sauce mixture.
- 6Chop the snap peas, crush the peanuts, and prepare the green onions and cilantro.
- 7Add the snap peas, green onions, crushed peanuts, and chopped cilantro to the noodles. Stir to combine.
- 8Refrigerate the salad overnight to allow the sauce to be absorbed by the noodles.
Ingredients
- 1 pound linguini
- 1/2 cup olive oil
- 6 tbsp sesame oil
- 2 tsp red pepper flakes
- 6 tbsp honey
- 4 tbsp soy sauce
- 2 tsp salt
- to taste snap peas, chopped (optional)
- to taste peanuts, crushed
- to taste green onion
- to taste cilantro
Equipment
saucepanscissorsmixing bowl
Tips
- You can substitute canola oil with olive oil.
- The recipe should be made the day before or early in the morning so the noodles can soak up the sauce.
- Add fresh cilantro and extra crushed peanuts as a garnish just before serving.
