1 pound pasta (linguine or curly pastas are our favorites)
2 tbs. toasted sesame oil
About a 2-inch chunk of ginger, minced
4 tbs. low-sodium soy sauce
3 tbs. rice vinegar
2 large pinches of crushed red pepper flakes (or to taste)
3/4 cup creamy or crunchy peanut butter
3/4 cup chicken broth, preferably low-sodium if cannedBring a large pot of water to a full boil; add about 2 teaspoons salt and the pasta; cook about 7 minutes, or until just done. Drain.
Meanwhile, heat sesame oil in a small pan over medium-high heat until warmed; add ginger and stir until mixture begins to sizzle. Reduce heat to medium-low and add soy sauce, vinegar, pepper flakes, peanut butter, and chicken broth; whisk until smooth and warmed through. Keep warm on low heat, whisking occasionally, if necessary. As soon as pasta is drained, toss with sauce until thoroughly mixed. Serve hot or at room temperature.
1 cup creamy or crunchy peanut butter
1 cup sugar
1 large egg
1 teaspoon baking soda
Preheat oven to 350 degrees.In a bowl with an electric mixer, beat together peanut butter and sugar until well mixed. Beat in egg, then baking soda, until well mixed.
Roll (or scoop) teaspoons of dough into balls and place about 1 inch apart on greased or parchment paper-lined baking sheets. With tines of a fork, flatten balls slightly, pressing down to make a crosshatch pattern. Bake cookies until puffed and pale golden, about 10 minutes. (If you bake more than one sheet at a time, swap them from top to bottom after 5 minutes.)
Cool cookies on baking sheets for 2 minutes, then transfer with a metal spatula to racks to cool completely. Store in an airtight container for up to 1 week.