(Makes a bunch! Can be halved.)
1 1/2 pounds linguine
5 cloves garlic, peeled
1 cup chunky peanut butter
1 1/2 cups soy sauce
4 to 5 tablespoons red wine vinegar
6 tablespoons brown sugar
3 to 4 tablespoons red chile oil
1/4 cup olive oil
1/4 cup sesame oil (can also use 1/2 cup olive oil)
1 to 2 tablespoons toasted sesame oil (sold in the Asian aisle)
1 large bunch cilantro, roughly chopped
4 green onions, thinly sliced
Boil linguine. Drain and set aside. Keep cool or at room temperature.
Make the dressing: to a blender, add garlic, peanut butter, soy sauce, red wine vinegar, and brown sugar. Pulse until smooth. Add chile oil and pulse again until smooth.
With the food processor on, pour in other oils until mixture is smooth and pourable. Chill dressing until ready to use.
To assemble the salad, combine linguine, dressing cilantro, and green onions and toss to combine. Add dressing gradually until the noodles are sufficiently coated.