Prep 5 mins
Cook 15 mins
Better then takout. Nice summer dish. Great for picnics.
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1⁄2 teaspoon hot pepper flakes
- 2 tablespoons brown sugar
- 1⁄2 cup creamy peanut butter
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated gingerroot
- 1⁄2 cup chicken broth
- 1 lb linguine
- chopped scallion
- sesame seeds (to garnish)
- In saucepan over medium heat, mix first 8 ingredients together (soy sauce to chicken broth), stir until thick and smooth.
- Cook linguine in salted water until al dente. Drain and rinse with cool water.
- Mix linguine and sauce mixture in bowl.
- Serve cold or at room temperature with scallions, cucumbers, and sesame seeds as garnish.
This recipe was way too salty for me so I made a lot of changes. I used 2 tbsp light soy sauce, 1.5 tbsp rice vinegar, 2.5 tbsp brown sugar, 3 tbsp crunchy peanut butter, 1 tsp sesame oil, 1/4 cup chicken broth, 1/4 tsp chili powder and 1/4 tsp ginger powder (sub for pepper flakes and ginger roots). This amount of sauce is good for 8 oz linguine. The sauce is on the sweet side.
Yes, way better than takeout, and rather simple to make. I made this as written but added just a little crushed garlic. I added lots of scallions but didn't have any cucumbers for garnish. These noodles are yummy warm or cold. Thanx for a great Asian noodle recipe!
Great base recipe! I tweaked a few things though, this was much MUCH too salty so I ended up stretching it a bit further by doubling the vinegar, water and added some extra PB. I didn't measure anything, but I always have an easy hand with soy sauce. I used reduced sodium tamari in this case. I also just about tripled the pepper flakes as it wasn't spicy as is, added some extra toasted sesame oil and just about doubled the ginger and added a spoon ful of minced garlic.
It's amazing though!
Thank you for sharing