Tangy Noodles with Peanut Sauce and Fresh Herbs
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 29
- Saturated Fat
- 5
- Carbohydrates
- 53
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 20
- Cholesterol
- 48
- Sodium
- 1176
- Total: 35 min
- Active: 20 min
Ingredients
1 tablespoon canola oil
1/2 cup shelled peanuts, lightly crushed (see Cook's Note)
Kosher salt
1 tablespoon sugar, plus a tiny pinch for the peanuts
1/4 cup natural smooth peanut butter
1/4 cup plus 2 tablespoons warm water
1/4 cup plus 1 tablespoon low-sodium soy sauce
2 tablespoons balsamic vinegar
1 tablespoon plus 1 teaspoon toasted sesame oil
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon red wine vinegar
4 sprigs basil, stemmed
4 sprigs mint, stemmed
1 small Fresno chile, thinly sliced
5 scallions, trimmed and thinly sliced, white and green parts separated
1/2 pound “toothy” pasta like dried bucatini or fresh lo mein noodles
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.