Title: Vegetable Peanut Noodles
Categories: Pasta Ethnic Vegetarian
Yield: 4 Servings
| HOW TO BOIL WATER, TVFN |
| 1 | c | Peanut butter |
| 1/2 | c | Boiling water, to 1c |
| 1 | | Lime, juiced |
| 1 | ts | Cayenne |
| 1 | tb | Rice wine vinegar |
| | | Salt |
| 8 | oz | Linguine |
| 2 | | Carrots, sliced |
| 1 | | Broccoli, cut florets |
| 1/2 | c | Roasted peanuts, chpd |
| 2 | | Scallions, thinly sliced |
| 1/2 | c | Cilantro, chpd |
Whisk peanut butter and boiling water; whisk in lime juice, cayenne, and
vinegar. Cook linguine 5 mins. Add carrots to boiling water and cook 2
mins. Stir in broccoli and cook 4 mins more. Drain linguine and vegs and
transfer to lg bowl. Pour peanut sauce over linguine and vegs and toss to
coat. Toss in peanuts and scallion and garnish with cilantro. Typed by
Sherilyn Schamber