2 to 3 quarts of water 1/2 pound thin linguine or spaghetti 1 tablespoon peanut oil 1 teaspoon minced fresh ginger 4 teaspoons sugar 2 tablespoons creamy peanut butter 2 tablespoons soy sauce 1 tablespoon wine vinegar 1/4 teaspoon crushed red pepper flakes 2 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).