1 pound linguine or lo mein
¾ cup smooth peanut butter
1/3 cup chicken broth +1/3 cup water
¼ cup rice wine vinegar
2 tablespoons light soy sauce
2 tablespoons sugar
2 teaspoons Asian dark sesame oil
2 teaspoons fresh ginger, chopped
½ teaspoon garlic powder
½ teaspoon crushed red pepper flakes
3 tablespoons sesame seeds
2 scallions, sliced diagonally
Cook linguine, then drain and plunge into ice water bath.
In medium saucepan, combine peanut butter, broth + water, vinegar, soy sauce, sugar, oil, ginger, garlic powder, and red pepper flakes. Cook on medium-high, approximately 10 min., or until thickened.
Toast sesame seeds in a nonstick skillet over medium heat, 5 min., shaking pan to keep seeds from burning.
Drain noodles. Toss with half the dressing and allow to soak in for a few minutes. Add sesame seeds and remaining dressing; toss until well combined. Top with scallions and serve cold.
Best served on the day you make it, so eat up!