A fabulous meal to celebrate the New Year with your friends. Ask each guest to bring one topping to lighten the work. The long noodles symbolize long life!
1/4 cup smooth peanut butter
1/4 cup hot water
3 garlic cloves, minced
3 green onions, sliced
2 tablespoons reduced-sodium soy sauce
2 tablespoons red wine vinegar
1 tablespoon canola oil
1 tablespoon sugar
1/2 teaspoon cayenne pepper
Topping and pasta:
5 ounces snow peas
1 cucumber, cut into quarters, seeded (optional)
3 eggs, beaten
2 cups fresh bean sprouts
2 cups julienned fresh spinach (optional)
2 large carrots, shredded
4 green onions, diagonally sliced
18 ounces fresh linguini
Combine all of the sauce ingredients in a blender or food processor container. Process until smooth.
Cook pasta according to package directions.
Prepare the following toppings and arrange on a serving platter. Steam the snow peas in a steamer until tender; drain. Then slice the snow peas lengthwise into thin strips. Cut the cucumber crosswise into 1/4-inch slices. Spray a small nonstick skillet with nonstick cooking spray. Pour the eggs into the prepared skillet, tilting to cover the bottom to form a thin pancake. Cook over medium heat until firm, turning once; do not stir. Invert onto a place. Cut the egg pancake into thin strips. Add remaining toppings to the platter.
To serve, everyone helps themselves to a portion of the pasta, adds the desired toppings and drizzles with the sauce. Makes 8, 2-cup servings.
Adapted from the Colorado Dietetic Association’s cookbook, "The Best of Simply Colorado Cookbook 2006."