Serves: 6
Total Calories: 256

1 quart water boiling, barely salted
1 pound dry pasta
1/2 cup chunky peanut butter
1/4 cup soy sauce low-salt
1/3 cup water
1/4 cup rice cooking wine vinegar
2 ginger fresh piece, inches, peeled and grated
3 tablespoons sesame oil
3 garlic cloves, minced
1 tablespoon thai red chile/garlic paste
1 cup cilantro leaves, coarsely chopped
6 green onions and tops, finely chopped
1/2 red bell pepper, finely chopped
3 cups mesclun (mixed baby lettuces)

Cook pasta in boiling water until al dente, following package directions, about 8-12 minutes. Drain and rinse with cold water until the pasta is cool. Meanwhile, combine peanut butter, soy sauce, water, vinegar, ginger, sesame oil, garlic and red chile paste in a microwave-safe bowl. Heat in the microwave on HIGH (100%) for about 1 minute, or until the mixture is warm enough to mix. Stir until smooth.

Combine noodles, chopped cilantro, green onions and red pepper in a large bowl, then pour the dressing over all. Stir to mix. Cover and refrigerate until serving time. Serve on a bed of mesclun and top with finely chopped peanuts.

Nutritional Facts:

Serves: 6
Total Calories: 256
Calories from Fat: 153

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