Chinese Noodles with Spicy Peanut Sauce
1/2 pound dry chinese egg noodles or spaghettini
sesame oil
Sauce:
2 garlic cloves
1/4-inch length fresh ginger
2 tablespoons soy saouce
1/4 cup smooth peanut butter
1 tablespoon sesame oil
2 tablespoons water
1 tablespoon chili oil
1 tablespoon brown sugar
2 peeled and shredded cucumbers
1/4 cup chopped fresh cilantro
red pepper flakes for garnish
Bring a large stockpot of salted water to a boil. Cook the noodles until al
dente. Drain, rinse with cold water, and transfer to bowl. Toss with a spoonful
or two of sesame oil and set aside at room temperature.
Mince garlic and ginger in food processor or blender. Add remaining ingredients,
except garnish, and puree until smooth. Pour over noodles and toss well.
Sprinkle with cucumber, cilantro, and red pepper flakes. Serve at room
temperature. |