In a medium saucepan, combine the water, ketchup, sugar, cilantro, cornstarch, and seasonings. Bring to a boil, reduce the heat and simmer, uncovered, for 5 minutes. Cool for 10 minutes and blend in the peanut butter and green onions. Toss the sauce with the hot linguine and red cabbage. PRESENTATION: Garnish with green onion curls. Serve with a marinated cucumber salad. HINT: For a heartier entree, add cooked shredded pork or chicken.
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|Serving Size: 1 Serving (121g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (47%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 129.2mg||4 %|
|Potassium 120mg||3 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 9.4g|
|Protein 2.4g||3 %|
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Calories per serving: 85
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