This is adapted from a recipe I found in (now defunct) Gourmet magazine years ago. It is an excellent side dish to go with rotiserrie chicken or grilled steak or pork chops. Great for potlucks!
Serves 8-12
1 lb Linguine pasta
2 Tbsp olive oil
3 Tbsp sesame oil
¼ cup soy sauce
2 Tbsp red wine vinegar
½ Tbsp sugar
1 Tbsp chili sauce with garlic
1 red bell or several mini sweet pepper, cut into matchstick-size strips
2 green onions, minced
½ cup cilantro, minced
In a mixing bowl, whisk olive oil, sesame oil, soy sauce, rice wine vinegar, sugar and chili sauce. Set aside.
In a pot of boiling water, cook pasta until al dente. Drain pasta and transfer to the mixing bowl. Add bell pepper(s), green onions and cilantro to the sauce and pour the mixture over the linguine. Toss the pasta until it is well coated with the sauce.
Cook's Note: You can find the chili garlic sauce in Chinese grocery stores.