Tom makes this recipe when he is feeling in the mood to be in the kitchen. I love the way these noodles taste, and I love that he cooks them for me.
1/2 lb. linguine
1-inch piece fresh ginger root, peeled and cut into small pieces
I clove garlic, peeled
1/2 cup creamy peanut butter
1 tablespoon dark brown sugar
1 tablespoon red-wine vinegar
1/4 cup soy sauce
3 tablespoons strongly brewed hot tea
2 tablespoons dark sesame oil
2 tablespoons Chinese hot-chile oil
Begin cooking the pasta. In a small food processor, pulse the ginger until finely chopped. Add garlic, pulse. Add peanut butter and pulse until thick paste forms. With the machine running, add remaining ingredients. Yields about 3/4 cup, enough to cover the linguine. Drain noodles, toss with sauce. Add sliced scallions, seeded and diced cucumbers, shredded carrots, and bean sprouts, if you like.
