Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk (16oz) linguine or spaghetti 3 tb Soy sauce
Salt 2 tb Salad oil
1 md Red pepper 1 tb Hot Oriental sesame oil
1/4 lb Chinese pea pods 1 tb Cider vinegar
1 1/4 c Creamy peanut butter 2 ts Grated peeled gingerroot

--------------------------GARNISH-------------------------------
Dry roasted peanuts Chopped green onion

ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY:

1. In saucepot, prepare linguine as label directs, using 1 tablespoon
salt in water.

2. Meanwhile, thinly slice red pepper. In 3-quart saucepan, in 1 inch
boiling water, heat Chinese pea pods to boiling. Reduce heat to low
and simmer 2 minutes or until pea pods are tender-crisp. Rinse pea
pods with running cold water to stop the cooking; drain. Cut pea pods
into matchstick-thin strips.

3. Drain linguine, reserving 1 c pasta cooking water. In lg bowl,
with wire whisk or spoon, beat together peanut butter, soy sauce,
salad oil, sesame oil, vinegar, ginger, and reserved pasta cooking
water until smooth.

4. Add linguine, pea pods, and red pepper to peanut-butter mixture;
toss to coat well. Sprinkle with peanuts and chopped green onion if
you like. Serve warm or refrigerate to serve cold later. If noodles
become too sticky upon standing, toss with a little hot water until
of desired consistency.

Each main-dish serving without peanuts and qreen-onion garnish: About
655 calories, 29 g fat, 0 mg cholesterol, 940 mg sodium.

Good Housekeeping/July'94/scanned fixed by DP GG

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