Sesame noodle salad

INGREDIENTS

350 grams (12 oz) of linguine or spaghetti
175 grams (6 oz) snow peas ("Chinese pea pods", F: pois gourmands, D: Zuckerschote), strings removed and cut crosswise into thirds
75 grams (1/4 cup) creamy peanut butter
3 tablespoons Japanese soy sauce
I use "light" soy sauce: "regular" Kikkoman-style soy sauce is loaded with salt!
3 tablespoons rice vinegar
1 tablespoon brown sugar
1 tablespoon minced ginger root
1 tablespoon dark sesame oil
1/4 teaspoon cayenne pepper
1/2 tablespoon minced garlic
2 medium carrots, shredded
3 cups thinly sliced red cabbage, thinly sliced (about 1/2 of a small head of cabbage)
350 grams (12 oz) chicken or turkey filet, cut into strips

EQUIPMENT & SUPPLIES

PREPARATION / DIRECTIONS

In a saucepan, boil the linguine in salted water, for the number of minutes indicated on the package
During the last minute of cooking, add the pea pods
Drain the linguine and pea pods
Rinse them with running cold water to cool, then drain again and set aside
In the frying pan, heat up some oil and fry the chicken (or turkey) strips until golden brown on all sides
In a small bowl, use wire whisk to mix the peanut butter, rice vinegar, soy sauce, brown sugar, ginger root, sesame oil, red pepper, garlic, and 3/4 cup of very hot tap water until blended
In a large bowl, toss the linguine, pea pods, carrots, red cabbage, and chicken with the peanut butter sauce
If not serving right away, cover and refrigerate

NOTES