Description
I have been making this recipe since 1998. Everyone enjoys it. It can be served warm or cold. To make it a main dish, I add cooked chicken pieces and prawns.
Ingredients
- 3 ½ ounces uncooked linguine pasta
- 9 ounces fresh green beans, trimmed and cut on the diagonal
- ¼ cup lime juice
- 3 tablespoons canola oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Asian (toasted) sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated orange zest
- 2 small serrano chile peppers, chopped
- 2 cups carrots, cut into matchsticks
- 1 cup thinly sliced green onions
- salt and black pepper to taste
Instructions
- Fill a saucepan with lightly salted water and bring to a rolling boil. Once the water is boiling
- stir in the linguine
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 11 minutes. Drain well in a colander set in the sink
- and rinse with cold water until the pasta is cool.
- Bring a saucepan of lightly salted water to a boil
- stir in the green beans
- and cook
- stirring occasionally
- until the beans are bright green and slightly tender
- 5 to 8 minutes. Drain the beans
- and rinse with cold water to chill.
- In a large salad bowl
- combine lime juice
- canola oil
- soy sauce
- brown sugar
- sesame oil
- garlic
- orange zest
- and serrano peppers
- stirring until the sugar has dissolved. Allow the dressing to stand for 30 minutes. Lightly toss in the carrots
- green onions
- linguini and green beans
- and season to taste with salt and pepper. Cover and chill before serving.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: 6