Peanut Dressing:
1/2 cup smooth peanut butter
1/4 cup tamari (or use soy sauce)
1/3 cup warm water
2 tablespoons peeled fresh ginger, chopped
1 teaspoon fresh minced garlic
2 tablespoons rice wine vinegar (or use red wine vinegar)
1 1/2 tablespoons sesame oil
3 teaspoons honey
1/2 teaspoon crushed chili pepper flakes (or to taste)
Noodle Salad:
3/4 lb linguine (or use vermicelli or thin spaghetti)
2 tablespoons vegetable oil
1/4 cup toasted peanuts, chopped
1 lime, quartered for garnish
Cook the pasta in a large pot of boiling salted water until tender; drain and rinse well under COLD water, then toss with 2 tablespoons vegetable oil, transfer to a large bowl, then add in the red bell pepper and green onions.
Using a blender puree all the dressing ingredients until smooth (about 2 minutes).
Just before serving pour the dressing over the cooked pasta and veggies, then add in the toasted sesame seeds; toss well to combine.
Top with toasted peanuts and quartered lime for garnish.
