1–2 teaspoons Sriracha chili sauce
1 1/2 tablespoons honey
3 tablespoons soy sauce
1 1/2 tablespoons finely minced fresh ginger
3 cloves garlic, pressed or minced
8 ounces linguine noodles
1 bunch chopped green onions
1/2 cup chopped cilantro
2 limes cut into quarters
Shrimp or grilled, sliced chicken or steak (about 8-10 ounces)
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions.
While the pasta is cooking, peel and mince the ginger and garlic, slice green onions, chop cilantro, and prepare lime and nuts.
To prepare sauce, in a separate sauce pan, combine the broth, peanut butter, Sriracha, honey, soy sauce, ginger, and garlic. Cook over medium-low heat, whisking constantly, until the peanut butter melts and the ingredients are combined. Cook on a very low simmer for 2-3 minutes until slightly thickened.
When the noodles are done, drain well and return to pot. Immediately add the peanut sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with chopped green onions, cilantro, and peanuts. Squeeze a little lime juice over each serving and serve with an additional lime wedge if desired. Serve immediately.
Recipe and image from Our Best Bites
