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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READY IN: 19mins
YIELD: 2 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 1cup peanut butter
- 1⁄4cup soy sauce
- 1⁄4cup sesame oil
- 3tablespoons rice vinegar
- 2tablespoons finely chopped garlic
- 2tablespoons grated gingerroot
- 1 1⁄2teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
- 1tablespoon hoisin sauce
- 2
- 3⁄4cup water
- 1⁄2teaspoon salt
- 1lb noodles, of your choice
- finely chopped scallion
- chopped roasted unsalted peanuts
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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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