Sarah: 2008 Cooking Adventure, Week 10

As promised last week, I used another recipe from Gourmet Girl to make this noodle salad:

Asian Noodle Salad with Spicy Peanut Sauce

1 lb. linguini, cooked al dente in salted water
1 red bell pepper, sliced thinly
2 carrots, julienned
1 can water chestnuts, sliced
1/2 teaspoon minced garlic
1/2 cup cilantro, chopped
1 teaspoon ginger
1 recipe peanut sauce found here
1/4 cup chopped salted peanuts for sprinkling on top

Place all ingredients in a large bowl. Whisk 2 cups peanut sauce with up to 3 tablespoons of water to thin it out a little bit. Learn from my mistake: Don't think you'll be eliminating a dirty dish by simply adding the peanut sauce and the water to the noodle mixture separately. This will not mix them together and the peanut sauce will stay super thick and it will be a gluey mess. Add peanut sauce to noodles and vegetables and toss together until evenly coated. Garnish with chopped peanuts and herbs. Serve warm, cold or at room temperature.