Recipe by MsKittyKat
Delicious cold dish for a hot day.
Top Review by Rose is Rose
I have made this twice now with equally good results. I don't bother dragging out the food processor, I just cream the peanut butter with the sugar using a wooden spoon until it's smooth and then add the rest of the ingredients. I use smooth Jiff because I never have the natural stuff on hand. I also added skillet browned tofu to make it a main dish; extra onion and garlic juice in place of the cloves because it's easier. It is very helpful to have a large bowl to mix this up in--mine is 13 quart. I also cooled the noodles the first time and then the second, put the sauce mix on while the noodles were still hot. I thought the sauce dispersed easier while the noodles were warm. This is an excellent dish and very much like something you would get in a restaurant. A good choice for hot weather! MsKittyKat, thanks for a super recipe! I will use it often!
- 10 clove garlic
- 118.29 ml natural-style peanut butter
- 118.29 ml soy sauce
- 73.94 ml sugar
- 14.79-29.58 ml hot chili oil (adjust to your liking)
- 2.46 ml rice wine or 2.46 ml dry sherry
- 453.59 g spaghetti, cooked according to package directions,cooled
- 2 green onions, chopped
Directions See How It's Made
- Mince the garlic in a food processor, stopping occasionally to scrape down the sides.
- Add peanut butter, soy sauce, sugar, chili oil and rice wine.
- Puree 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop.
- Put the spaghetti in a large bowl; top with sauce.
- Mix until the pasta strands are evenly coated.
- Garnish with green onions.