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Print this Recipe    Szechuan Noodles

Pasta with Szechwan Peanut Dressing

8 ounces linguine
2 cups broccoli florets

1/3 cup peanut butter
1/2 cup hot vegetable stock or water
1 teaspoon soy sauce
2 tablespoons rice vinegar
2 tablespoons safflower oil
1 clove garlic, minced
1/2 teaspoon dry crushed red pepper or more
2 cups cherry tomatoes

Bring large pot of water to boil; cook pasta until al dente. While
pasta is cooking, steam broccoli florets.

In a med mixing bowl, whisk together peanut butter and stock or
water until smooth. Stir in remaining dressing ingredients.

When pasta is done, drain well. Pour sauce over pasta; toss to coat
well. Add broccoli and tomatoes; toss again. Garnish with chopped
scallions. 4 to 6 Servings

VARIATIONS:

Use as a warm or cold topping on steamed vegetables, such as green
beans, broccoli, or cauliflower.

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