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
FAAAAbulous! I used 1/2 the peanut butter, and I used crunchy pb so I didn't add chopped peanuts.I used an entire pack of WelPac udon (10 oz) from our Kroger for what turned out to be 6 servings. I cut my cuke into quarters, then into 1/2 inch chunks. I toasted my sesame seeds before adding - 2 minutes in a medium nonstick skillet over medium, stirring constantly. I've also made it with chili paste with garlic (Dynasty brand) and with Sambal Oelek (chili paste without garlic). The bean sprouts and blanched snow peas were a great addition - green, fresh taste with a snap and crunch. We eat it right after we make it. When it sits in the fridge, it gets a little too thick and stuck together, even reheated.
I made this exactly as written (minus whatever peanut butter I licked off the spoon instead of scraping in) and used half the sauce on my pound of spaghettini (the rest will do anothe batch in a few days). Gave the kids more cucumber and DH and I more onions, and everyone's plate is clean. We had this with beef vegetable dumplings and it was excellent. :)
I liked this. I lowered the peanut butter by probably half because I've found it overpowering in other recipes. I was pleasantly surprised by how much I liked this. I used the quick oriental noodles instead of linguine and served it on a bed of lettuce.
I doubled all of the hot spices, halved the sugar, add some fish sauce, and add 1 tbs. more peanut butter (because I love it. Half the time I use chunky peanut butter for the texture), and use dried ground ginger (if I lack fresh on hand). I cook the noodles until they are LESS than al dente, because I then put the noodles in the sauce and finish cooking the noodles to an al dente state (this is a traditional method in most cuisines that use pasta or noodles, since it infused the sauce into the outer layer of starch on the noodles). I then lay the entire hot mixture out on a sheet pan (to increase the surface area so it cools quicker) and place them in the refrigerator until at the right temperature and consistency. I save as much sauce from the cooking pan as possible, and cool that down as well. This is used so that people can add more to their own noodles if they like. I like a good amount on mine.
My kids love this dish. Thanks for sharing.
We really enjoyed this recipe as it's a twist to our usual diet.
Maybe it is just personal taste, but I thought the peanut butter flavor was overpowering. The result when cold was a sticky bunch of pasta. Maybe I did something wrong?