Ingredients

• 3/4  cup  water
• 1/4  cup  peanut butter
• 1/4  cup  soy sauce
• 2  tablespoons  red wine vinegar
• 2  tablespoons  olive oil or salad oil
• 1  tablespoon  sugar
• 1  tablespoon  toasted sesame oil
• 1  tablespoon  lemon juice
• 1  teaspoon  grated fresh ginger
• 1  clove  garlic, minced
• 1  teaspoon  chili paste or 1/2 teaspoon crushed red pepper
• 6  ounces  linguine or very thin spaghetti
• 2  cups  cooked chicken, cut into strips (10 ounces)
• 1    medium cucumber, halved lengthwise, seeded, and sliced
• 1  cup  fresh pea pods, strings removed and bias sliced into 1/2-inch pieces
• 4    green onions, cut into 1/2-inch pieces
• 1    medium tomato, chopped
• 2  cups  shredded napa cabbage
• 2  cups  shredded spinach
• 1/4  cup  peanuts

Directions

1. In a blender container combine water, peanut butter, soy sauce, red wine vinegar, olive oil or salad oil, sugar, toasted sesame oil, lemon juice, ginger, garlic, and chili paste or crushed red pepper. Cover and blend until smooth. Chill up to 24 hours.

2. Cook pasta according to package directions for al dente. Drain; rinse under cold water.

3. In a bowl combine linguine, chicken strips, cucumber, pea pods, green onions, and tomato. Pour the dressing over noodle mixture. Toss gently to mix. Cover and chill chicken mixture for 4 to 24 hours, stirring mixture 2 or 3 times.

4. To serve, line 4 dinner plates or salad plates with the shredded napa cabbage and spinach. Top with chicken mixture. Sprinkle with peanuts. Makes 4 servings.