1/4 c. creamy peanut butter
1/4 c. warm water
1/4 c. chopped scallions
2 crushed garlic cloves
1/4 c. soy sauce
1/4 c. peanut oil
2 tbsp. vinegar
4 tsp. honey (optional)
1 tsp. salt (or less)
1/2 tsp. cayenne powder (or more)
8 oz. linguine
2 (9 oz.) pkgs. frozen broccoli, chopped
4 c. fresh bean sprouts (or less)
2 c. shredded Chinese cabbage (sm. red cabbage)
1 c. sunflower seeds or dry roasted peanuts
Cook the linguine for the lesser amount of time given on the package in order to keep the linguine from becoming too soft when in the salad mix. Once the linguine is cooked, separate into four even amounts and stir fry separately each section in peanut oil until golden brown. Once all sections are done, place fried linguine in the refrigerator until cool. Next, mix together the ingredients for sauce in order given.
I prefer to leave the honey out of the recipe, I use less salt and a tad more cayenne powder. Be careful - cayenne can be HOT! Set aside sauce. In separate bowl mix chopped broccoli, bean sprouts (I use less), shredded cabbage, and sunflower seeds. Once linguine has cooled, fold the broccoli mixture into linguine. Finally, fold sauce into linguine and serve. Great for summer cookouts. Also the peanut sauce is great with chicken dishes.
