Peanut Noodles
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 lb spaghetti or 1 lb Chinese egg noodles
- 2 tablespoons peanut oil
- 2 scallions, thinly sliced on the diagonal, plus more for garnish
- 1 inch piece fresh ginger, minced
- 3 garlic cloves, minced
- 1 teaspoon asian chili paste (optional)
- 2 tablespoons light brown sugar
- 1⁄2 cup creamy peanut butter (may use natural peanut butter)
- 2 -3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar (optional)
- 6 -10 tablespoons hot water
- 3 tablespoons toasted sesame oil
- 1 tablespoon sesame seeds
- cucumber, slices
- fresh cilantro or mint leaf
directions
- Cook the pasta according to package directions, and drain it well. If a cold dish is desired, rinse the pasta under cold running water to cool, and drain again.
- Meanwhile, in a small pot over medium-low heat, heat the peanut oil.
- Add the scallions, ginger, garlic and, if desired, chili paste and cook, stirring, for 1 minute.
- Add the brown sugar, peanut butter, soy sauce, vinegar if desired and 6 tablespoons hot water.
- Stir until the sugar is dissolved and the mixture smooths out.
- Remove from the heat. If necessary, add additional hot water, 1 tablespoon at a time, to achieve the desired consistency.
- Return the hot or cold noodles to the pot in which they were cooked, add the sesame oil and toss to coat.
- Add as much of the peanut sauce as desired and toss again to coat. Transfer to a serving bowl or individual plates and sprinkle with additional scallions, sesame seeds, cucumber and cilantro or mint. (May cover and refrigerate up to several hours.).
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