Spicy Noodles with Vegetables and Peanut Sauce

By bakers_delight85

Ingredients

• 1/4 cup peanut butter
• 1/3 cup water
• 2 Tbsp. soy sauce
• 2 Tbsp. lime juice
• 2 Tbsp. packed brown sugar
• 1/4 tsp. hot pepper flakes or to taste
• 1 Tbsp. sesame oil
• 2 Tbsp. vegetable oil
• 1 Tbsp. minced fresh gingerroot
• 2 cloves garlic, minced
• 1 leek, white and light green part only, cleaned and cut into matchstick strips
• 2 small Italian eggplants, cut into thin strips (about 2 cups)
• 2 bell peppers (assorted colors), cut into thin strips
• 12 ounces linguine, broken into thirds
• 1/2 cup chopped fresh cilantro or parsley

Details

Servings 6

Preparation

Step 1

In a small saucepan, combine peanut butter, water, soy sauce, lime juice, brown sugar, hot pepper flakes and sesame oil. Stir over medium heat until mixture is warm and smooth. Set aside.
In wok or large nonstick skillet, heat oil over high heat. Add ginger, garlic, leek and eggplant; cook, stirring, for 2 minutes. Add peppers; cook, stirring, for 1 minute more or until vegetables are just tender-crisp. Stir in peanut sauce until heated through.
Meanwhile, in a large pot of boiling salted water, cook linguine until tender but firm. Drain and return to pot. Toss with vegetables and peanut sauce until well coated; sprinkle with cilantro. Serve warm or at room temperature.