Directions

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1. Whisk with a fork all the ingredients, other than water, together in a small bowl

2. The sauce will be pretty thick.  You will loosen by adding water once you add the sauce to the noodles.  The reason you want to add water directly to the noodle/sauce mixture—instead of to the sauce directly—is that you want to be able to control how creamy versus watery everything gets depending on much water came over with the noodles

3. Salt Note:  We are not adding salt to the sauce because soy has plenty of salt.  You can always adjust salt levels in the final dish.

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1. Boil heavily salted water and cook your linguine until al dente. 

2. While pasta boils slice your peppers in thin long slices. I think using half of each bell pepper for this recipe is plenty (save the rest for a different purpose).

3. Add olive oil to large pan at medium heat and add grated garlic and green onion whites. 

4. As soon as the garlic is fragrant (less than a minute) add the sliced peppers and salt

5. Let the peppers cook, stirring occasionally, until soft and cooked (but not sauce!)

6. Add rice wine vinegar to peppers and stir – you are adding a nice tang to the peppers which will be needed against the richness of the peanut sauce.

7. Add in the drained cooked pasta, peanut sauce, and start to add some water (pasta water or just cold water) and blend well together.  Start with 1/3 of cup and keep adding as needed.  You want the pasta to have a creamy coating and will likely find that you need to add more water than you expected.

8. Plate and top with the tops of the green onions and sesame seeds if you have them. Serve right away or sauce will begin to dry

9. Enjoy by itself or along with fried tofu or grilled chicken.