Recipe by TxGriffLover
This fresh pasta salad is alive with the flavors of peanuts, sesame, and garlic. It is one of our favorite hot-weather salads to serve with simple grilled meats such as chicken and pork. But there are so many flavors in the peanut sauce that is can really dominate the plate, so keep the other flavors of the meal low-key. This recipe makes a lot, but don't worry about leftovers. Because it is eaten cold, the noodles keep in the refrigerator for days. From the Take-Out Menu Cookbook.
- 1⁄3 cup chicken stock
- 1⁄2 cup smooth peanut butter
- 1⁄4 cup soy sauce, plus more if necessary
- 1⁄4 cup rice vinegar
- 2 tablespoons chinese black vinegar or 2 tablespoons Worcestershire sauce
- 3 tablespoons toasted sesame oil
- 2 tablespoons chili-garlic sauce, plus more if necessary
- 1 1⁄2 tablespoons sugar
- 4 garlic cloves, minced
- 1 lb chinese # 3 wheat noodles or 1 lb linguine or 1 lb whole wheat linguine
- 1 red pepper, seeded and cut into matchsticks
- 1 carrot, peeled and cut into matchsticks
- 1 bunch green onion, thinly sliced
- 1⁄2 cup peanuts, chopped
- 2 cups bean sprouts
Directions See How It's Made
- Bring a large pot of water (1 gallon) to a boil over high heat.
- Meanwhile, combine the stock, peanut butter, soy sauce, rice vinegar, black vinegar, sesame oil, chili garlic sauce, sugar, and garlic in the bowl of a food processor. Pulse to combine well and transfer to a large bowl.
- Cook the noodles about 6 minutes, or until they are almost done but still have a little bite in the center. Drain the noodles, and add immediately to the sauce mixture.
- Toss the noodles, then add the red pepper, carrot, green onions, peanuts and sprouts.
- Taste to adjust the seasoning with more soy sauce or chili sauce. If the mixture is dry, add a few tablespoons of hot water to make mixing the ingredients easier. Let the noodles sit to come to room temperature. As they sit, they will absorb the extra sauce in the bottom of the bowl. Serve at room temperature or chilled.
- Make ahead: These noodles will keep, covered, and refrigerated for 2-3 days. If you want to make the dish ahead of time, don't add the bean sprouts. They become slimy and lose their crunch.