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
slippery asian noodles (any wheat-based asian-style noodles work great here)
2 1/2 tablespoons
minced, peeled fresh ginger
small jalapeño, seeded and diced
packed fresh cilantro leaves
rice vinegar (or white vinegar)
creamy peanut butter
chicken broth or water, more if necessary
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.