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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This Szechwan dish is traditionally made with toasted sesame paste, but peanut butter has been substituted here with good results. One secret of this light but flavorful rendition is to dress the noodles just before serving them. Can be prepared in 45 minutes or less. Ingredients:
2 tablespoons smooth peanut butter |
2 1/2 tablespoons asian (toasted) sesame oil |
1 1/2 tablespoons soy sauce |
1/4 cup water |
2 teaspoons minced garlic |
2 teaspoons minced peeled fresh ginger |
2 teaspoons rice vinegar |
1 teaspoon sugar |
1/4 teaspoon asian chili paste* or dried hot red pepper flakes |
3/4 pound fresh* or dried* asian egg noodles or spaghetti |
3 tablespoons minced scallion |
Directions:
1. In a blender blend together the peanut butter, 2 tablespoons of the sesame oil, the soy sauce, the water, the garlic, the gingerroot, the vinegar, the sugar, the chili paste, and a pinch of salt. In a kettle of salted boiling water cook the noodles until they are al dente, drain them in a colander, and rinse them well under cold water. Drain the noodles well, in a bowl toss them with the remaining 1/2 tablespoon sesame oil, and mound them on a platter. Drizzle the noodles with the sesame mixture and sprinkle them with the scallion.
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