Noodles with Peanut Sauce
Yield: 6-8 servings
Cook Time: 7-10 minutes
Tips: Chinese noodles, spaghetti, fettuccine, or linguine noodles may be used with this recipe. Shredded or cubed cooked chicken can also be added to this dish if desired. Peanuts may be toss into noodles with sauce rather than serving as garnish, if desired.
Suggestion: Garnishes may be served separately to allow guests to choose garnish
  • 1 lb. Chinese or other long, thin noodles such as spaghetti, linguine or fettuccine

  • Sauce
  • 2 tablespoons tahini (sesame paste)
  • 2 tablespoons creamy peanut butter
  • 1 1/2 teaspoons minced or grated fresh ginger root
  • 1/4 cup soy sauce
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 1 teaspoon hot chili paste (add an extra 1/2 teaspoon if you prefer more spice)
  • 1 tablespoon sesame oil
  • 2 tablespoons white vinegar
  • 1 tablespoon mirin (rice wine) or other dry white wine
  • 3 tablespoons water

  • Garnishes
  • 1 peeled cucumber, julienned (try to avoid julienning seeds)
  • 1/4 cup thinly (diagonally) sliced scallion (green onion)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup peanuts
  • 2 tablespoons toasted sesame seeds
Cook noodles according to package instructions. While noodles are cooking, prepare other ingredients.

Whisk together all sauce ingredients in a mixing bowl, then pour into a blender (pre-mixing in a bowl before putting into blender will help prevent tahini and peanut butter from sticking to bottom of blender) and mix briefly on pulse setting about 2-3 times until well blended. Set aside.

Drain cooked noodles, then toss with sauce. Top each serving with garnishes, or serve garnishes on the side to allow each guest to garnish as they personally prefer.