Peanut Noodles

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb spaghetti or 1 lb chinese egg noodles
• 2 tablespoons peanut oil
• 2 scallions, thinly sliced on the diagonal, plus more for garnish
• 1 inch piece fresh ginger, minced
• 3 garlic cloves, minced
• 1 teaspoon asian chili paste (optional)
• 2 tablespoons light 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
• cucumber, slices
• fresh cilantro or mint leaf

Recipe

• 1 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.
• 2 meanwhile, in a small pot over medium-low heat, heat the peanut oil.
• 3 add the scallions, ginger, garlic and, if desired, chili paste and cook, stirring, for 1 minute.
• 4 add the brown sugar, peanut butter, soy sauce, vinegar if desired and 6 tablespoons hot water.
• 5 stir until the sugar is dissolved and the mixture smooths out.
• 6 remove from the heat. if necessary, add additional hot water, 1 tablespoon at a time, to achieve the desired consistency.
• 7 return the hot or cold noodles to the pot in which they were cooked, add the sesame oil and toss to coat.
• 8 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.).