Spicy Peanut Noodles

Recipe from Erin Mendenhall

8 oz linguine
½ creamy peanut butter
2 Tbsp soy sauce
1 ½ tsp rice wine vinegar
1-2 tsp chile paste with garlic (in the Asian aisle)
¼ C water
1 med red bell pepper, cut into thin strips
¾ C chopped, seeded cucumber
3 green onions, sliced diagonally
2 Tbsp chopped cilantro
½ tsp sugar

Cook linguine, cool.  Combine peanut butter, soy sauce, vinegar, chile pase water, and sugar.  Whisk until blended.  Add linguine, bell pepper, cucumbers, green onions.  Toss together, sprinkle with cilantro.  I like to add small slivers of chicken cooked in a small amount of sesame oil to make it a meal.  Serve cold or at room temperature.