Flexible recipes are the name of the game when you can’t get to the grocery store often. For this recipe, you can use your favorite sturdy noodles and your favorite spring veggies (or any crunchy veggies that you’ve got in the fridge) to customize the dish. (The Spicy Peanut Sauce is the star here.) If you use fresh noodles (like Chinese egg noodles) instead of dried, start with a bit more, about 10 to 12 ounces. Use as much cilantro and as many peanuts for garnish as you like. It’s all up to you. You may have some extra peanut sauce; use it as a dip or serve it another night on grilled chicken.

Serves 6 to 8

  • 1 recipe Spicy Peanut Sauce
  • 8 ounces linguine or other dried pasta
  • Kosher Salt
  • Vegetable or sesame oil
  • 2 cups raw thinly sliced red cabbage (or other cabbage)
  • 3 to 4 cups thinly sliced or julienned raw vegetables (carrots, snap peas, snow peas, radishes, Japanese turnips, young kale or bok choy) or blanched asparagus or broccoli
  • Chopped cilantro (at least 2 to 3 tablespoons, but as much as you like), sprigs for garnish
  • ½ cup chopped roasted peanuts (or as much as you like)
  • Sliced scallions (optional, for garnish)


1. If the peanut sauce has been refrigerated, bring it to room temperature. If it is a little thick, whisk in a little hot water until loosened.

2. Bring a large pot of salted water to a boil and cook the pasta until done, about 12 minutes, or according to package instructions. Strain and rinse with cool water. Let the pasta dry in the colander or spread it out on a clean dishtowel to dry slightly. (Don’t dress the pasta while it is wet.)

3. Put the pasta in a mixing bowl and season with 1 teaspoon salt. (If the pasta is sticky, add a teaspoon or two of oil and toss.)

4. Add three-quarters of the vegetables, three-quarters of the peanut sauce, and a few tablespoons of cilantro to the bowl and toss well. Taste and add more peanut sauce if desired.

5. Transfer the noodles to a large serving bowl and garnish with the remaining raw vegetables, the chopped peanuts, and the remaining cilantro. Serve.