 3/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
1 teaspoon sugar
1 cup hot water
20 ounces whole-wheat pasta
2 cucumbers, peeled, seeded, cut diagonally
into 1/8-inch slices
1 cup thinly sliced scallions
1 cup red peppers, thinly sliced and 1-inch in
length
Salt and pepper, to taste
In a blender combine the peanut butter, soy
sauce, lemon juice, garlic, red pepper flakes,
sugar and hot water until smooth. In a pot of
boiling salted water, boil the pasta until just tender;
transfer to colander and rinse briefly under
cold water. Drain pasta noodles well. In a large
bowl, toss noodles with peanut sauce, cucumbers,
scallions and red peppers. Add salt and
pepper to taste. Serve immediately at room
temperature. Makes 8 servings.
Makes 8 servings.
Courtesy of the Southern Peanut
Growers
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