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Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the noodles. Rinse the cooked noodles with cold water to prevent sticking and cool them down, then drain thoroughly.

While the noodles are cooking, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, and chili garlic sauce until smooth.
Gradually add the warm water, 1 tablespoon at a time, to the peanut sauce, whisking continuously until the sauce reaches your desired consistency. It should be thick enough to coat the noodles but thin enough to pour easily. If desired, use a little of the reserved pasta water to thin the sauce further.
In a large mixing bowl, combine the drained noodles, shredded carrots, and julienned cucumber. Pour the peanut sauce over the noodle mixture and toss well to ensure all ingredients are evenly coated.
Divide the peanut noodles among serving bowls. Garnish generously with sliced green onions, chopped fresh cilantro, crushed peanuts, and a sprinkle of sesame seeds. Serve immediately or chill for a refreshing cold dish.

Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining the noodles. Rinse the cooked noodles with cold water to prevent sticking and cool them down, then drain thoroughly.

While the noodles are cooking, prepare the peanut sauce. In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, and chili garlic sauce until smooth.
Gradually add the warm water, 1 tablespoon at a time, to the peanut sauce, whisking continuously until the sauce reaches your desired consistency. It should be thick enough to coat the noodles but thin enough to pour easily. If desired, use a little of the reserved pasta water to thin the sauce further.
In a large mixing bowl, combine the drained noodles, shredded carrots, and julienned cucumber. Pour the peanut sauce over the noodle mixture and toss well to ensure all ingredients are evenly coated.
Divide the peanut noodles among serving bowls. Garnish generously with sliced green onions, chopped fresh cilantro, crushed peanuts, and a sprinkle of sesame seeds. Serve immediately or chill for a refreshing cold dish.