Thai SunButter® Noodle Salad
Number of portions: 24
Size of portions: 1 Bowl
48 oz Whole grain linguine
1 1/2 cups Sesame oil
32 Green onion, each chopped
20 each Garlic cloves, minced
1/4 cup Fresh ginger, peeled, minced
1 cup Honey
1 cup SunButter
1 cup Soy sauce
3/4 cup Rice wine vinegar
1/4 cup Chili garlic sauce
4 Red bell peppers, sliced thin
4 cups Green cabbage, shredded
4 cups Carrots, shredded
1. Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain.
2. Transfer pasta to large bowl; add 1 1/4 cups sesame oil (reserving 1/4 cup) and toss to coat.
3. Heat remaining 1/4 cup oil in heavy large skillet over medium-high heat. Add 20 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, SunButter, soy sauce, vinegar, and chili garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature.
4. Pour sauce over pasta and toss to coat. Add bell pepper, cabbage, and carrots; mix well.
Transfer to serving platter; sprinkle with remaining green onions. 5. Serving suggestion: Top with roasted sunflower seeds for extra crunch.