Imported from the web

Becky's Peanut Noodle Salad

Name: Becky's Peanut Noodle Salad
Prep time: 20 min
Cook time: 15 min
Total time: 995 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb linguine (Cook according to package directions; the video uses a doubled batch.); 0.5 cup canola oil (Olive oil was used as a substitute in the video and was approved by Becky.); 6 tbsp sesame oil; 2 tsp red pepper flakes; 6 tbsp honey; 4 tbsp soy sauce (Tamari is shown in the video; soy sauce is named in the audio.); 2 tsp salt; snap peas (Added by the cook; amount not stated.); green onions (Amount not stated.); peanuts (Crushed; add some to the salad and reserve the rest for the topping. Amount not stated.); cilantro (A bunch, amount not stated; some is mixed into the salad and fresh cilantro is reserved for topping.)

Recipe by Smalltowninfluencer Facebook

Imported by Carla on SeeMeCook

A make-ahead linguine salad tossed with a warm, sweet-and-savory sesame sauce, crunchy peanuts, snap peas, green onions, and cilantro. The noodles absorb the flavorful dressing as they rest overnight.

8 servings995 minAmerican

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Ingredients

1 lb linguine (Cook according to package directions; the video uses a doubled batch.)
0.5 cup canola oil (Olive oil was used as a substitute in the video and was approved by Becky.)
6 tbsp sesame oil
2 tsp red pepper flakes
6 tbsp honey
4 tbsp soy sauce (Tamari is shown in the video; soy sauce is named in the audio.)
2 tsp salt
snap peas (Added by the cook; amount not stated.)
green onions (Amount not stated.)
peanuts (Crushed; add some to the salad and reserve the rest for the topping. Amount not stated.)
cilantro (A bunch, amount not stated; some is mixed into the salad and fresh cilantro is reserved for topping.)

Steps

1
Cook the linguine according to the package directions. Drain it while hot.
2
While the noodles cook, combine the canola oil, sesame oil, and red pepper flakes in a small saucepan.
3
Heat the oil mixture for 2 minutes. Do not let it boil.
4
Turn off the heat, then add the honey, soy sauce, and salt. Mix well.
5
Pour the warm sauce over the hot, drained noodles. Toss until the noodles are coated; the mixture will look quite liquid.
6
Let the noodles cool. Chop the snap peas while they cool.
7
Add the snap peas, green onions, crushed peanuts, and cilantro to the noodles. Reserve some peanuts and fresh cilantro for the topping.
8
Mix everything together, then cover and refrigerate overnight so the noodles can absorb the dressing.
9
Before serving, stir the salad and top it with the reserved fresh cilantro and peanuts.

Notes

The transcript describes the batch as doubled but does not give the original recipe quantities. It recommends preparing the salad the day before, or early on the day of an evening event, and letting it sit overnight. Amounts for snap peas, green onions, peanuts, and cilantro are not specified. The audio says soy sauce; the video shows tamari.