I know people who won’t eat leftovers. To me they are like gold in the refrigerator, an easy lunch after yoga class or a quick dinner before grandson’s baseball game. Also I was raised by people who had suffered through the Great Depression and the rationing of World War II, wasting food was equivalent to a sin. When I made the Dutch Indonesian Sateh or Sate, I made two different peanut sauces. We had leftover sauce. I have always wanted to try a Spicy Noodle Salad with Peanut Sauce so this was my chance. I wanted cucumber to balance the richness of the sauce. I had carrots and green onions in the refrigerator. The resulting salad was incredible either warm or cold.
SPICY LINGUINE WITH PEANUT SAUCE SALAD
This is the recipe for the basic salad. Cooked chicken strips, cold leftover sate meat, red bell pepper strips, cooked shrimp, chopped fresh herbs like cilantro and basil or whatever else strikes your fancy can be added to the salad. I used Peanut Sauce #2 found on the blog under Indonesian Sateh or Sate.
INGREDIENTS.
½ box (8oz) linguine, cooked al dente and drained
4 small to medium sized carrots, julienned
¾ of a large English cucumber, julienned
4 to 5 green onions, julienned or chopped with the green part
Peanuts, chopped is nice
Crushed red pepper, if desired
Reserved water from cooking linguine
Put cooked and drained linguine in a bowl. Add julienned vegetables. Add some hot linguine cooking water to peanut sauce and stir to mix. Sauce should be quite thin. Add to linguine mixture and toss to coat pasta with sauce. Sprinkle with peanuts and crushed red pepper. Serve warm or chill.
Julienne vegetables.
Save some water from cooking the linguine.
Drain pasta.
Add vegetables to linguine
Add hot pasta water to peanut sauce and stir well.
Pour peanut sauce over pasta and vegetables. Toss well to mix.
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