Peanut Noodles

Name: Peanut Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 serving(s)
Ingredients: 1 lb spaghetti (or Chinese egg noodles); 2 tablespoons peanut oil; 2 scallions, thinly sliced on the diagonal, plus more for garnish; 2 tablespoons ginger, fresh minced (1 inch piece); 3 garlic cloves, minced; 1 teaspoon chili paste, Asian (or to taste); 2 tablespoons brown sugar; 1/2 cup creamy peanut butter (may use natural peanut butter); 2 -3 tablespoons low sodium soy sauce; 2 tablespoons rice vinegar (optional); 6 -10 tablespoons hot water; 3 tablespoons toasted sesame oil; 1 tablespoon sesame seeds; 1 cup cucumber, sliced; 1/2 cup cilantro leaf; 2 tablespoons mint leaves

Submitted by Busters friend

"There are endless variations on peanut noodles - I like this one from the Washington Post. Nice balance to my taste. I like long ribbons of shaved carrot as a feathery garnish, cubes of seared tofu & lots of slivered cucumber in with the pasta. Those clever foodies at The Washington Post adapted this recipe from "Eat This Book: Cooking With Global Fresh Flavors," by Tyler Florence (Clarkson Potter, 2005)"

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Ready In:: 27mins
Ingredients:: 16
Serves:: 4

ingredients

1 lb spaghetti (or Chinese egg noodles)
2 tablespoons peanut oil
2 scallions, thinly sliced on the diagonal, plus more for garnish
2 tablespoons ginger, fresh minced (1 inch piece)
3 garlic cloves, minced
1 teaspoon chili paste, Asian (or to taste)
2 tablespoons brown sugar
¹⁄₂ cup creamy peanut butter (may use natural peanut butter)
2 -3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar (optional)
6 -10 tablespoons hot water
3 tablespoons toasted sesame oil
1 tablespoon sesame seeds
1 cup cucumber, sliced
¹⁄₂ cup cilantro leaf
2 tablespoons mint leaves

directions

Cook the pasta according to package directions, and drain it well. If a cold dish is desired, rinse the pasta under cold running water to cool, and drain again.
Meanwhile, in a small pot over medium-low heat, heat the peanut oil. Add the scallions, ginger, garlic and, if desired, chili paste and cook, stirring, for 1 minute. Add the brown sugar, peanut butter, soy sauce, vinegar if desired and 6 tablespoons hot water. Stir until the sugar is dissolved and the mixture smooths out.
Remove from the heat. If necessary, add additional hot water, 1 tablespoon at a time, to achieve the desired consistency.
Return the hot or cold noodles to the pot in which they were cooked, add the sesame oil and toss to coat. Add as much of the peanut sauce as desired and toss again to coat. Transfer to a serving bowl or individual plates and sprinkle with additional scallions, sesame seeds, cucumber and cilantro or mint. (May cover and refrigerate up to several hours.).

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Reviews

The DH and I just loved this dish! Like you, we have tried many variations but found this to be the best by far! I threw in some sauteed chicken to make it a main dish. I served it hot the night I made it but DH finished the left overs the next day for lunch and ate it cold. He liked it either way! Thanks for sharing such a great recipe!

jkoch960

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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