Spicy Thai Noodles

From mel's kitchen cafe

INGREDIENTS

• 1 pound linguine
• 1-2 tablespoons crushed red pepper flakes
• 1/2 cup toasted or regular sesame oil
• 1 tablespoon fresh lime juice or rice vinegar
• 6 tablespoons honey
• 6 tablespoons low-sodium soy sauce
• Chopped green onions, shredded carrots, chopped peanuts, chopped cilantro for topping

DIRECTIONS

1. In a small saucepan, heat the sesame oil and red pepper flakes on low heat for 10-15 minutes. Pour the oil through a fine strainer into a liquid measuring cup and discard the pepper flakes. To the warm oil, whisk in the lime juice (or vinegar), honey and soy sauce. Set aside.
2. In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and return them to the pot or to a large bowl. Toss the noodles with the oil mixture.
3. Serve the noodles warm, room temperature or cold with the desired toppings sprinkled on top.

Notes From Jill's Kitchen: Good glory is this a good find. Sam requests it all the time. Sometimes I add chicken, sometimes egg for a bit of protein. I probably only do about a teaspoon pepper flakes, maybe a bit more.