Instructions: Cook the linguine according to package directions. Drain and set aside. Meanwhile, in a large bowl, whisk the vinegar, peanut butter, ginger, vegetable oil, garlic, soy sauce, sesame oil, pepper flakes and 1 tablespoon water. Add the linguine; toss to coat. Add the cucumber and bell pepper; toss again. Sprinkle with the scallions.

Notes: Ww says: "This dish is similar to the noodles with sesame sauce that are so popular in Chinese restaurants. Make a large batch for a gathering and watch the smiles."

Description: "Similar to the noodles with sesame sauce that are so popular in Chinese restaurants"

NOTES : Comes out to 4 points if made with Pritikan Whole Wheat linguine [241 cals, 7 g fat(25%CFF), 7 g fiber] . I substituted 1/2 bag of "matchstick" carrots (5 oz.) for the cucumber. I just threw the carrots into the pasta water for the last 5 minutes of cooking. I also added 4 oz. of leftover, shredded turkey breast (sprinkled with a bit of teriyaki sauce and chicken broth) and divided this into 2 very filling dinner-sized servings (8 pts each) and 1 lunch-size serving (4 pts). I used Kikkoman Lite soy sauce and then needed to add a bit of salt. I also added a couple of shakes of Cajun seasoning to offset some of the vinegary flavor. This was excellent!

Here is an "old" recipe that I rediscovered when working on my MC5. I made it last night with the changes indicated in the notes section (since Im unable to make a recipe w/o "personalizing it). It was really excellent! The vegetarians may want to avert their eyes since I added 4 oz. of shredded turkey breast (from last weeks crockpot l

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.