Name: Spicy Szechuan Peanut Sauce
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
Yield: 2 1/2 cups
Ingredients: 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

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Recipe by evelynathens

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Spicy Szechuan Peanut Sauce created by Sackville

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.

Ready In:: 19mins
Yields:
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ingredients

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

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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RECIPE MADE WITH LOVE BY

@evelynathens

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@evelynathens

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"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 lazyme

4/10/2017
review by lazyme

4/10/2017

This was really yummy. I made as directed with Chinese noodles and it was a real hit at my house. Thanks for sharing, Ev.
review by Yogachef

5/13/2014

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.
review by Becky in Wisconsin

4/4/2011

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.
photo by Herb-Cat

7/19/2010