Rebar Makes Good Linguine

I have to share this recipe with you.  It is straight from the Rebar cookbook p. 172.

PeanutSauce
Yield 3/4 cup

1/4 cup smooth, natural peanut butter
2 garlic cloves, minced
1 tbsp minced ginger
2 tbsp honey
1/4 cup minced cilantro leaves
juice of 1 lime
1 tbsp sesame oil
1 tsp sambal oelek
1/4 cup soy sauce
2 tbsp rice wine vinegar

In a blender, add all of the ingredients from the garlic through to the sambal oelek.  Blend until smooth.  Add the remaining ingredients and blend.

LotusLandLinguine
with wok-fried vegetables and peanut sauce
Serves 4

1 x recipe peanut sauce
1 lb linguine noodles
1 tbsp peanut or vegetable oil
1 yellow onion, julienned
2 carrots, half moon slices
1 large red pepper, 1/2" triangles
1 bunch broccoli, florets and stem slices
4 oz snow peas
4 heads baby bok choy, leaves seperated
2 bunch scallions, 1-inch long slices
sesame oil

Heat a large pot of water for cooking the pasta.  In a small pot, gently heat the peanut sauce, adding a bit of stock or water to thin, if necessary.

Begin cooking the noodles when you start the stir-fry as they will take about the same amount of time.  Have a colander ready in the sink for draining the pasta.

Heat a wok over medium-high heat.  Add oil and, just before it starts to smoke, add the onion.  Stir-fry the onion until translucent and then add remaining vegetables in order of their cooking times, beginning with carrots and ending with snow peas, bok choy and scallions.  Continue stirring and tossing the vegetables, keeping them crisp and brightly coloured.  If they start to stick, add a splash of water an cover briefly.

Toss the drained noodles with a splash of sesame oil.  Divide the noodles among serving plates, top with vegetables and drizzle with warm peanut sauce.  Garnish with crushed peanuts, freshly chopped cilantro and lime wedges, if desired.