A delightful noodle dish with a spicy peanut butter sauce and fresh vegetables.
Cook the linguine in a large pot of salted boiling water until al dente.
Adding a bit of oil to the boiling water can prevent the pasta from sticking.
Drain the pasta and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
Heat the sesame oil in a saucepan over medium heat.
Use toasted sesame oil for a more intense flavor.
Add the green onions, carrots, garlic, and ginger to the pan and sauté until softened.
Cut the vegetables into uniform sizes for even cooking.
In a mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, and chili-garlic sauce.
Warm the peanut butter slightly if it's too thick to mix.
Pour the sauce into the pan with the vegetables and stir to combine.
Add a splash of pasta water if the sauce is too thick.
Add the cooked pasta to the pan and toss to coat evenly with the sauce.
Toss the pasta gently to avoid breaking it.
Serve the noodles warm, garnished with additional green onions if desired.
Serve with a wedge of lime for a fresh citrus kick.
