Sauce
¼ cup peanut butter
¼ cup low sodium soy sauce
2 tablespoons sugar
¼ cup sesame oil
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
¼ cup plus 2 tablespoons low-sodium chicken broth, or water
1 tablespoon chopped fresh ginger
2 cloves garlic, peeled and coarsely chopped
Freshly ground black pepper, to taste
Linguine
1 pound linguine, cooked and cooled
2 cups small watercress, sprigs (1 bunch)
1 mango, pitted and diced
½ cup chopped scallions
¼ cup chopped fresh mint, optional
¼ cup chopped peanuts
Approximate value per serving:
400 calories; 15 g total fat; 3 g saturated fat; 310 mg sodium; 57 g carbohydrates; 5 g dietary fiber; 13 g protein; 16 mcg DFE (folate).
Into the food processor or blender put all the sauce ingredients. Process until smooth.
Put the linguine, watercress, mango, scallions and mint into a large bowl.
Add the sauce and toss until the linguine is well coated. Sprinkle with peanuts and serve.
Serves 8