Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.

　　

Ingredients

Makes 6 side-dish or 4 vegetarian main-course servings

　　

For peanut dressing

1/2 cup smooth peanut butter

　　1/4 cup soy sauce

　　1/3 cup warm water

　　2 tablespoons chopped peeled fresh ginger

　　1 medium garlic clove, chopped

　　2 tablespoons red-wine vinegar

　　1 1/2 tablespoons Asian sesame oil

　　2 teaspoons honey

　　1 teaspoon dried hot red pepper flakes

　　

For noodle salad

3/4 lb dried linguine fini or spaghetti

　　4 scallions, thinly sliced

　　1 red bell pepper, cut into 1/8-inch-thick strips

　　1 yellow bell pepper, cut into 1/8-inch-thick strips

　　3 tablespoons sesame seeds, toasted

　　

Make dressing:

Step 1

Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

　　

Make salad:

Step 2

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

　　

Step 3

Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.