Adapted from Ming Tsai
2/3 cup creamy peanut butter
1 Tbls. sesame oil
1/3 cup rice wine vinegar
1 Tbls. red chile flakes
1 Tbls. sugar
1 Tbls. Dijon mustard
1 Tbls. ground coriander
2 Tbls. soy sauce
1/2 c canola oil
1 pound linguini, cooked and refreshed
2 to 3 heads Mei Qing Choi, thinly sliced
1 Spanish Pepper, julienned
1/2 cup onion, thinly sliced
1 Mediterranean Cucumber, halved & sliced
In a bowl, whisk together peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and adjust seasoning. In a large bowl, toss dressing with the pasta, Choi, peppers, cucumber and onions. Garnish with 1/2 cup roasted salted peanuts, chopped cilantro (optional). Correct seasoning. Serves 4 to 6.