Recipe courtesy of Alex Guarnaschelli
Tangy Noodles with Peanut Sauce and Fresh Herbs
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 29 g
- Saturated Fat
- 5 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 48 mg
- Sodium
- 1176 mg
This dish has taste and texture coming from all directions. You can adjust some of the flavors to your liking. For example, omit the hot sauce and reduce the amount of fresh chile if you like it less spicy. You can also omit the peanuts to reduce the peanut flavor. This is inspired by a Chinese American noodle dish my father would make with tons of scallions and soy sauce. I love the thickness of the peanut sauce and the satisfying way the richness is balanced by the heat and all the fresh herbs. I usually serve it with roasted chicken or sides of roasted vegetables.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 29 g
- Saturated Fat
- 5 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 6 g
- Sugar
- 6 g
- Protein
- 20 g
- Cholesterol
- 48 mg
- Sodium
- 1176 mg
Ingredients
Directions
- Bring a large pot of water to a boil.
- Cook the peanuts: Meanwhile, heat a medium skillet over medium heat. Add the canola oil and let heat. When the oil begins to smoke lightly, remove the pan from the heat and add the peanuts. Return the pan to the burner and gently fry them until browned, 1 to 2 minutes. Drain any excess oil and season the peanuts with salt and a tiny pinch of sugar.
- Prepare the sauce: In a large mixing bowl, whisk the peanut butter with the warm water. It may break but will come together as you whisk it more. Whisk in the soy sauce, balsamic vinegar, sesame oil, fish sauce, hot sauce, red wine vinegar, remaining 1 tablespoon sugar and a pinch of salt. Stir in the basil, mint, chile and scallion whites.
- Cook the pasta: When the water comes to a boil, season with salt until the water tastes like seawater. Plunge the pasta into the boiling water and cook until al dente according to package instructions.
- Use tongs to transfer the pasta to the peanut sauce, or drain the pasta and toss immediately into the sauce.
- Serve: Top the noodles with the peanuts and sliced scallion greens.
Cook’s Note
To crush the peanuts, put them in a plastic bag and lightly press just a few times with the side of a large knife or a rolling pin.
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