Pasta with Szechwan Peanut Dressing

This is the spicy peanut-noodle craving, made at home in about the time it takes to boil pasta. A creamy peanut butter dressing, loosened with hot stock and sparked with soy, rice vinegar, garlic, and crushed chili, clings to every strand of linguine.

The trick to a smooth sauce is whisking the peanut butter into the hot stock first, before anything else goes in. The heat loosens it so it emulsifies into a pourable dressing instead of seizing into clumps.

Steamed broccoli and juicy cherry tomatoes break up all that richness with crunch and sweetness, and a scatter of scallions adds a fresh, sharp finish.

It’s good warm right after tossing and just as good chilled, which makes it a standout cold noodle salad for lunch or a potluck. Naturally vegan, and swapping the soy for tamari makes it gluten-free.

Chef Tips

• Whisk the peanut butter into the hot stock until smooth before adding anything else, to avoid a clumpy sauce.
• Don’t oversteam the broccoli. Pull it while bright green and crisp-tender so it holds up in the toss.
• The sauce thickens as it sits, so loosen it with a splash of hot water or stock before serving.
• Adjust the crushed chili to your heat tolerance; start low and build.

Variations

• Add shredded chicken, edamame, or tofu for more protein.
• Toss in shredded carrots, snap peas, or cucumber for extra crunch.
• Finish with chopped peanuts, cilantro, or a drizzle of sesame oil.