Chinese-Style Street Noodles in Peanut Sauce
Provided by: Caroline Bates
total prep 657 calories/serving
Lucky are the cooks who can buy fresh wheat noodles in a Chinese market. For those who can't, spaghetti is an acceptable second choice. For this dish, the cooked noodles should be served at room temperature, not chilled.
- 2/3 cup creamy peanut butter
- 2 cloves garlic, peeled and minced
- 2 1/2 tablespoons grated fresh ginger
- 2 tablespoons sesame oil (reserve 2 teaspoons for noodles)
- 1 tablespoons soy sauce
- 2 teaspoons white vinegar
- 2 teaspoons chile oil or red pepper flakes
- 2 teaspoons sugar
- 1/2 cup warm freshly brewed black tea or warm water
- Salt to taste
- 12 ounces spaghetti
- 1 cup chopped cucumber
- 2/3 cup cilantro leaves
- 3 scallions, thinly sliced
- 1 1/2 cups shredded cooked chicken breast (optional but desirable)
- In a large bowl, blend the peanut butter with the garlic, ginger, sesame oil, soy sauce, vinegar, chile, and sugar. Stir in the warm tea or water a little at a time to make a fairly smooth sauce with the consistency of pudding. Taste and add salt, if needed.
- Cook the spaghetti in boiling salted water according to the directions on the package, usually just over 10 minutes. Drain in a colander, rinse under cold water, and return to the cooled pot. Toss with the reserved 2 teaspoons sesame oil. Pour the spaghetti into the peanut sauce and toss well.
- Divide between 4 bowls and serve at once. Pass bowls of cucumber, cilantro, scallions, and chicken separately and let diners add what they wish.
- Nutrition Note: Nutrition information for this recipe does not include optional chicken.