Recipe information
Yield
8 side-dish
Ingredients
12
ounces linguine
4
tablespoons oriental sesame oil
8
green onions, chopped
5
garlic cloves, minced
1
tablespoon minced peeled fresh ginger
1
/4 cup honey
1
/4 cup creamy peanut butter
1
/4 cup soy sauce
3
tablespoons unseasoned rice vinegar
1
1/2 tablespoons chili-garlic sauce
2
cups mung bean sprouts
1
cup finely shredded carrots
Need to make a substitution?
Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
Step 2
Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.