Author Notes: Slippery, peanutty, spicy, ginger-y...have fun slurping them up with chopsticks! The peanuts on top add a crunch to contrast the chewy noodles and boost the peanut flavor, don't skimp! - gabsimonelouise
- 6 ounces slippery asian noodles (any wheat-based asian-style noodles work great here)
- 2 1/2 tablespoons minced, peeled fresh ginger
- 1 small jalapeño, seeded and diced
- 1 cup packed fresh cilantro leaves
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon creamy peanut butter
- 1 tablespoon peanut oil
- 3 tablespoons chicken broth or water, more if necessary
- handfuls of roasted peanuts for garnish
- Cook noodles in large pot of boiling water according to package directions. Once cooked, drain and rinse under cold water. Transfer to a bowl and add a splash of peanut oil if they are sticking together. Set aside.
- To make the sauce, drop ginger, jalapeño, and cilantro into the bowl of a food processor. Pulse until coarsely chopped. Add the soy sauce, vinegar, peanut butter, peanut oil, and chicken broth and process until mixture is almost smooth (it'll look like pesto, but will be thinner and more liquid-like). Add sauce to noodles, toss, and garnish with peanuts. Divide into two bowls and serve!
- This recipe is great doubled or tripled to serve a crowd! Sauce will keep in refrigerator up to three days, but it is best eaten fresh.