In a large pot of boiling water, cook the linguine over medium-high heat, stirring occasionally until al dente, about 10 minutes. Drain the noodles well, rinse, and place them in a large bowl. Toss with the sesame oil (1 TABLESPOON) and set aside.
2
Put the peanut butter into a small bowl, and then add the sesame oil (1 TEASPOON).
Mix the two ingredients. Add the soy sauce, white vinegar, siracha, sugar, and water. Mix well, until blended, and set aside.
3
In a large pan, heat the olive oil over medium-high heat. Add the green onions and ginger and cook until fragrant, about 30 seconds. Add the cooked noodles. Stir in the sauce and toss gently to combine until hot. (If you prefer crunchy noodles, continue to cook the noodles in the pan, stirring occasionally)
Transfer to a large serving bowl. Serve hot.
