Ingredients
4 oz linguini
2 T water
1 T Reduce-sodium soy sauce
1 T tahini [can used peanut butter]
1-1/2 tsp white vinegar
1/8 tsp red pepper flakes
1-1/2 tsp canola oil [I used sesame oil]
1/3 C sliced mushrooms
1/3 C sweet red or green peppers, diced
1/4 C celery, sliced
1/4 C chopped onions
1 T fresh ginger, minced
1 medium clove garlic, crushed
Cook the linguini, without salt; drain and set aside in medium bowl.
While pasta is cooking, combine the water, soy sauce, tahini, vinegar and pepper flakes in a measuring cup; stir until the mixture is smooth and well-blended Set aside.
Place the oil in a heavy 10" skillet. Add the mushrooms, peppers, celery, onions and ginger. Cook and stir the vegetables over medium high heat for 3 minutes. Add the garlic and continue cooking for another minute. Add the dressing mixture. Cook, stirring constantly, until the sauce begins to bubble and becomes smooth.
Pour the sauce over the pasta and toss well. Serve noodles warm or cold.
