Description
This recipe can easily be a side dish or the main event. Just add some shredded chicken or grilled shrimp, and you have an entire meal. Serve cold or at room temperature, it’s a great summer-time treat!
Ingredients
- 1 tablespoon neutral-flavored vegetable oil
- 2 tablespoons fresh ginger, peeled and minced
- 3 cloves garlic, minced
- 1 tablespoon white miso paste*
- 2 tablespoons brown sugar
- 1 tablespoon (or more) sambal oelek**
- 3 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- Kosher salt (affiliate link) (if needed)
- 1 pound linguine noodles
- 12 green onions, thinly sliced on the diagonal
- 1 cup carrots, julienned
- 1 cup red pepper, thinly sliced
- 1/2 cup roasted peanuts, coarsely chopped
- 1/2 cup Thai basil leaves, thinly sliced fresh (Italian basil is fine in a pinch)
- Kosher salt (affiliate link) and freshly cracked pepper
Instructions
Heat oil in a small skillet over medium heat. Add ginger, garlic, miso paste, brown sugar and sambal oelek, sauté for about 1 minute. Transfer to a large bowl. Add sesame oil, soy sauce and rice vinegar and whisk to combine. Taste and add extra salt, only if needed (this needs to flavor quite a bit of veg and pasta).
Cook linguine in a large pot of boiling salted water until just tender, stirring occasionally. Drain and save about a cup of the pasta water. Add to bowl with of sauce, and toss well. Add a small amount of the reserved pasta water to lighten the sauce, if needed.
Add green onions, carrots and peppers and toss with the noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts, and Thai basil, toss again. Season to taste with salt and pepper. Serve at room temperature.
Tip: Add in more thinly sliced vegetables (red pepper, sauteed zucchini, anything you have on hand).
Notes
* miso is an Asian fermented soybean paste
**sambal oelek is an Indonesian chili paste, it too packs a lot of flavor and heat