I would place this dish among my top 5 favorite meals to make and eat at home. Kevin and I both really love how incredibly flavorful this dish is (and it’s almost healthy)! We make this so often, we stopped calling it by its original name and now refer to it as WANS. When you create an acronym or a nickname for your dish, you know it’s good!
WANS is also a pretty quick dinner. By the time you prep the vegetables (which can be done in advance) and whisk the sauce together, all you are waiting on is for the pasta to finish cooking. Next it’s a quick toss in the bowl and dinner is ready! I like meals that I can make in about half an hour or less, especially on a school or work night, and this fits the bill! I have adapted this from the original recipe which you can find here .

If you are unsure of whether this will be too hot for you, start by adding small amounts of the chili sauce in. Starting with a 1/4 of a teaspoon at a time, or omit entirely! If you aren’t a fan of shrimp, try tossing in grilled chicken or just go the vegetable loving way! Either way, this dish is still a rock star.

Enjoy!

Warm Asian Noodle Salad

SAUCE:
1/2 cup peanut butter
1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
3 teaspoons dark sesame oil
2 teaspoons hot chili sauce with garlic
1 teaspoon ground ginger
4 garlic cloves, minced
4 scallions thinly sliced
1/2 pound of shrimp

SALAD:
1 pound uncooked linguine
3 cups shredded carrot
1 cup of Asian Stir fry blend vegetables ( snow peas, carrots, peppers, water chestnuts…)
1 red bell pepper, cut into thin strips

To prepare sauce, combine first 9 ingredients (peanut butter through scallions) in a very large bowl; Whisk well to combine.

Cook linguine according to package directions (do not salt the water! The soy sauce has enough salt). Add in your vegetables to the pasta during its last three minutes of cooking. Also add in your shrimp.
Before draining pasta reserve about 3/4 cup of the pasta water, set aside.
Microwave your sauce for one minute, this helps thin out the sauce. 
Drain pasta, vegetables and shrimp. Toss together with the sauce, thinning out to your desired consistency with the pasta water. Be sure to toss the pasta well enough so that the sauce evenly coats everything.  

Serves: 4-6 (Depending on how hungry those 4-6 people are) 🙂

Serve immediately.