Ingredients
-
1/2 teaspoon salt
-
1 cup peanut butter
-
1/4 cup soy sauce
-
1/4 cup sesame oil
-
3 tablespoons rice vinegar
-
2 tablespoons finely chopped garlic
-
2 tablespoons grated gingerroot
-
1 1/2 teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
-
1 tablespoon hoisin sauce
-
2 tablespoons fresh lime juice (lemon at a pinch – use a little less)
-
3/4 cup water
-
1 lb noodles, of your choice
-
finely chopped scallion
-
chopped roasted unsalted peanuts
Instructions
- Blend all ingredients in blender until smooth.
- Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you dont want to use within a week).
- To use: Boil 1 lb Asian noodles or spaghetti until al dente.
- Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
- Note: In the winter, I eat these noodles hot.
- In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.