• Total preparation time: 45 minutes
  • Makes 6 main-course servings.


  • 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


  • Sauce pan, for cooking the pasta
  • Sieve or colander
  • Wire whisk
  • Frying pan
  • Some vegetable oil to fry the meat
  • Large bowl
  • Small bowl


  • 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


  • Great for using up left-over chicken or turkey

red-blue line

©1994-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.