Recipe: Spicy Peanut Noodles

Go vegetarian tonight with this "homemade takeout" dish from this month's issue of "Vegetarian Times." You can make it in about the time it takes to pick up the phone, order, then go and pick it up.

And this is much healthier since it leaves out a lot of the salt and oil that comes standard in most takeout dishes.

Yields: 4 servings

8 ounces linguine

1/3 cup low-fat creamy peanut butter

2 tablespoons low-sodium soy sauce

11/2 tablespoons rice wine vinegar

1 to 2 teaspoons chile paste with garlic

1/2 teaspoon sugar

1 medium-size red bell pepper, cut into thin strips

3/4 cup chopped seeded cucumber

3 green onions, sliced diagonally into 1/4-inch pieces (about 1/4 cup)

2 tablespoons chopped cilantro

4 lime wedges, optional

While linguine cooks, combine peanut butter, 1/4 cup water, soy sauce, vinegar, chile paste and sugar in a large bowl and whisk until blended. If it's too thick, add a little water.

When linguine is done, drain and add to sauce along with bell pepper, cucumber and green onions. Toss, sprinkle with cilantro and serve with lime wedges.

If going vegan isn't important to you, saute up a few chicken breasts to serve alongside.