Recipe by evelyn/athens
A bowl of these spicy-peanutty noodles is so good. Asian-style comfort food. Serve hot in winter. Cool down and pair with veggies to make a fabulous salad in the summer.
Top Review by Geema
This is a highly flavored sauce and not for the timid. We loved it! I used it on a salad of grated carrots, bean sprouts, shredded Chinese cabbage, and soba. Very, very delicious and there is some leftover sauce for another meal in the next few days. We enjoyed your recipe Evelyn!
- 1 cup peanut butter
- 1⁄4 cup soy sauce
- 1⁄4 cup sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons finely chopped garlic
- 2 tablespoons grated gingerroot
- 1 1⁄2 teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
- 1 tablespoon hoisin sauce
- 2 tablespoons fresh lime juice (lemon at a pinch – use a little less)
- 3⁄4 cup water
- 1⁄2 teaspoon salt
- 1 lb noodles, of your choice
- finely chopped scallion
- chopped roasted unsalted peanuts
Directions See How It's Made
- Blend all ingredients in blender until smooth.
- Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you dont want to use within a week).
- To use: Boil 1 lb Asian noodles or spaghetti until al dente.
- Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
- Note: In the winter, I eat these noodles hot.
- In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.