Recipe courtesy of Gourmet Magazine

Noodles with Creamy Peanut Sauce

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
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1/2 cup smooth peanut butter

1/3 cup chicken stock

1/4 cup soy sauce

4 tablespoons Asian sesame oil*

2 tablespoons minced garlic

2 tablespoons peeled and minced ginger root

2 tablespoons sugar

2 tablespoons red-wine vinegar

2 teaspoons hot pepper oil*

1/4 milk

3 quarts water

1 tablespoon peanut oil

10 ounces thin Chinese egg noodles or spaghettini


  1. In a kettle, bring 3 quarts water to boil with 1 tablespoon of the peanut oil, add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running cold water, and drain them well. 
  2. In a food processor fitted with the metal blade or in a blender, blend all the ingredients 
  3. Toss noodles with peanut sauce.

Cook’s Note

*available at Asian grocery stores.

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