Ingredients
- 1 pound Chinese egg noodles or spaghetti
- Kosher salt
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 3 cloves garlic, smashed
- 2 tablespoons light brown sugar
- 1 cup creamy peanut butter
- 3 tablespoons rice wine vinegar
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon red chili sauce (recommended: Sriracha Hot Chili Sauce)
- 1 tablespoon toasted sesame oil
- 6 tablespoons water
- 2 scallions, sliced thin
- 1 tablespoon toasted sesame seeds, for garnish
- Fresh cilantro leaves, for garnish
Directions
Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl.
In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is smooth. Put the blender jar into the refrigerator and let it chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro.
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By dietcokeme
Tucson, AZ
on March 17, 2013
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Super easy and yummy. The kids love it!
By debbie_12994363
Delray Beach, 48
on November 09, 2011
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the taste was outstanding the day of. it was a tad too "globby" [technical term] days hence. since he seems to have three different version with less pb and more sesame oil and peanut oil...those likely deserve some consideration. still and all...better than I have had anywhere and delightedly surprised.
By stephanie.chest...
Atlanta, GA
on April 18, 2010
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We loved it and the leftovers were great the next day! It would be the perfect picnic lunch. Our changes were based on other reviews and really helped.
1 Followed the review that said 1/4 pb and 1/4 tahini--great!
2 Used a little less garlic, more ginger and more sriracha (personal taste
3 Added some sauteed vegetables--carrots, bok choy, and peas
Read all 36 reviews