2 to 3 quarts of water1/2 pound thin linguine or spaghetti1 tablespoon peanut oil1 teaspoon minced fresh ginger4 teaspoons sugar2 tablespoons creamy peanut butter2 tablespoons soy sauce1 tablespoon wine vinegar1/4 teaspoon crushed red pepper flakes2 scallions, cut into 2-inch pieces.
Boil water in large pot and cook pasta. Drain and toss with peanut oil; set aside to cool. In a small bowl, whisk together remaining ingredients except scallions. Pour over cooled pasta. Before serving, toss well and sprinkle scallions over the top.
* Sheila Mills of Boise perfected her camp recipes while working as an outfitter on the Middle Fork of the Salmon River. She’s compiled many of them in her book, “The Outdoor Dutch Oven Cookbook.” (Ragged Mountain Press, ISBN: 0-07-043023-3).