This is the complete meal. I know you might not like salmon, but I still encourage you to try the Pan-Roasted Soy-Lacquered Salmon with these noodles. However, Kitten told me that although she hated fish, she would love to try these noodles with some sort of beef dish. Okay, honey, you go to town!
These really are the yummiest noodles. I will say, though, if you make these in the blender, put the liquids in beforehand and gradually add the peanut butter. My blender just couldn't cut it otherwise. If you have a food processor make it in that! Thanks to Tyler for the yummo side dish. If you are reheating, you can have these either hot or cold. I like them cold, Joey likes them hot.
I made the sauce the night before to save time. Tyler never makes a 30-Minute Meal, so cutting any corner is welcome!
- 1 pound Chinese egg noodles or spaghetti
- Kosher salt
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 3 cloves garlic, smashed
- 2 tablespoons light brown sugar
- 1 cup creamy peanut butter
- 3 tablespoons rice wine vinegar
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon red chili sauce (recommended: Sriracha Hot Chili Sauce)
- 1 tablespoon toasted sesame oil
- 6 tablespoons water
- 2 scallions, sliced thin
- 1 tablespoon toasted sesame seeds, for garnish
- Fresh cilantro leaves, for garnish
Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl.
In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water.
Process until the mixture is smooth. Put the blender jar into the refrigerator and let it chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro.