Community Pick
Noodles With Spicy Peanut Sauce
photo by sofie-a-toast
- Ready In:
- 18mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 78.78 ml rice vinegar
- 78.78 ml soy sauce
- 59.14 ml water
- 14.78 ml fresh grated ginger
- 2 garlic cloves, minced
- 4.92 ml light brown sugar
- 118.32 ml peanut butter, just warmed in the micro
- 29.58 ml olive oil
- 73.94 ml sesame oil
- 1.23 ml hot pepper sauce or 1.23 ml chili pepper flakes
- 453.59 g pasta, cooked
- 473.18 ml chopped broccoli, cooked in micro on high for 4 minutes
- 1 cucumber, seeded sliced into thin strips
directions
- In a blender puree the vinegar, soy, water, ginger, garlic, and sugar.
- Add peanut butter and oils blend.
- You can add hot pepper sauce to blender or just top the dish with pepper flakes.
- Depends on how much heat you like!
- Or both!
- Add sauce to cooked pasta and broccoli stir together.
- Add pasta water if needed to thin sauce.
- Top with the finely sliced cucumber.
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Reviews
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Because this was our main dish furthermore our only dish for dinner, I bulked up this recipe with other goodies. In each serving bowl was added first some baby spinach leaves, followed with freshly cooked and warm adzuki beans, little bit of sauce, soba noodles, toppings, more sauce and more toppings. We loved the sauce! All veggies were raw except for lightly blanching the broccoli to bring out its vibrant green color. Toppings tried: cucumber, grated carrot, thinly sliced baby shiitake, green onions and fresh cilantro. Reviewed for Best of 2011.
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There was a wonderful restaurant in New York's China town on Chatham Square. It was always packed but other problems forced it out of business. I have been trying to duplicate their recipe for Spicy Szechuan noodles for years without success, and had hoped that this recipe would come close. Perhaps that was the reason for our disappointment. We felt that the vinegar flavor was much too prevalent and the roasted sesame/peanut flavor was too subdued.
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Delicious if you love this sort of strong flavored dish - and with the raw garlic, ginger & plenty of sesame oil - it is indeed a strong flavor! Very peanutty and good. Next time I'm going to try sauteeing some cubed tofu to add to this dish, and maybe use snow peas. This time I added green onions, carrots and broccoli and it was great!
see 28 more reviews
Tweaks
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Wow! My family was thrilled with this recipe. I initially stir-fried a lot of vegetables in olive oil and so did not add any olive-oil to the sauce. Instead of putting everything in a blender, I simply put everything in the wok where I had just stir-fried the vegetables and threw in some diced firm tofu. I did not have rice vinegar, so added apple cider vinegar and substituted zucchini for cucumber. I skipped the sugar too. The overall taste was awesome! Will make it again!
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Outstanding recipe! I loved it. The sauce was perfectly seasoned, creamy and just the right amount for the pasta. I spread a little of the sauce on some boneless chicken breasts and broiled them a few minutes on each side. Then I sliced them and added the chicken slices to the pasta. I substituted 2 cups snow peas (cooked for about 2 minutes in the water with the pasta at the end) instead of the broccoli and topped the dish with matchstick carrots (also slightly cooked in the microwave) instead of the cucumber. Unfortunately my family is not used to different Asian flavors and did not care for the peanut sauce. I'll make it again for me, though, and freeze individual servings to take for my lunch.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey