Spicy Szechuan Peanut Sauce

"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."
 
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photo by Sackville photo by Sackville
photo by Sackville
photo by lazyme photo by lazyme
photo by Herb-Cat photo by Herb-Cat
photo by Sackville photo by Sackville
Ready In:
19mins
Ingredients:
14
Yields:
2 1/2 cups
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ingredients

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directions

  • 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 don’t 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.

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Reviews

  1. 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!
     
  2. Very flavorful, but not too hot. I didn't have Hoisin Sauce, so that may have had something to do with it. Extra siracha was added to my plate, and it was just perfect after that! Served over a mix of stir-fried veggies and venison.
     
  3. I really enjoyed this. I didn't have the chili sauce, so I used the red pepper flakes. I also used some chili flavored oil and sesame oil - 1/8 C. each to make the 1/4 C. of oil called for. Gave it a nice kick. I boiled up some whole wheat spaghetti, stirred in this sauce, topped with a sliced scallion and toasted sesame seeds to mirror the sesame oil in the recipe. Besides, I didn't have any peanuts. Thanks evelyn/athens for this recipe.
     
  4. I've attempted a lot of peanut sauces at home, and out of them all this worked out the best for consistancy and taste. I used the red pepper flakes this time, next time I think I will use the chili sauce instead as I like peanut sauce to have a lot of heat. I will definitely be keeping this recipe in front of me Evelyn, I usually spend about $5 a bottle to make peanut chicken wings - I'll be using this recipe for them next time.
     
  5. this was just right! and on the same caliber as my favorite resteraunt!! i used sambal olek, and followed the recipe .i garnished with scallions, a handful of julienned snow peas, some peanuts and some sesame seeds this is a keeper!
     
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Tweaks

  1. Great! We used pepper sesame oil instead of adding chili sauce and we were out of rice wine vinegar so used 1 Tbsp of white vinegar instead. Added raw shredded carrots, onion, and cilantro. Wonderful recipe!
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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