I highly recommend using a natural peanut butter for this recipe. You'll get a richer, more peanuty flavor without the extra sweetener. This is great for a dinner-for-two and you'll have leftovers for lunch the next day!
- 4 tablespoons soy sauce
- 2 garlic cloves, minced
- 2 inches fresh ginger, minced
- 2 tablespoons sugar
- 3 tablespoons peanut butter (natural or organic)
- 1 -2 dash rice vinegar
- 2 -3 dashes hot sauce (Tabasco)
- 1 teaspoon salt
- 8 -10 ounces Asian noodles, preferably soba
- 2 tablespoons sesame oil
- sprinkles of black and white sesame seeds
- Mix the first 8 ingredients together in a nonreactive bowl and set aside.
- Cook your noodles in a large pot of boiling water, following the directions on the package (probably for 3-5 minutes). Drain and rinse well with cold water. Return to pot and mix noodles with 2 tablespoons sesame oil.
- If you want to eat your noodles cold, let them cool in the oil before mixing the peanut sauce with them. This will help the flavors stay bright. If you're eating them right away, mix the peanut sauce in right away and enjoy. Sprinkle sesame seeds on individual portions for extra flavor and crunch.
The sauce had a great nutty/salty flavor, but the texture was a bit too gloppy for us. I will probably try again but thin the sauce a bit with a bit of oil or something. I added sliced grilled spring onions and served aside soy marinated sirloins.
Delicious! I used regular spaghetti and added matchstick carrots and mushrooms.
This was nice, but not my favorite peanut sauce I've made. Maybe because I actually used natural peanut butter (unlike previous reviewers?) I'm glad I used my better judgment when preparing the sauce as I halved the soy and skipped the salt and I'm very glad of that! Would have been *way* to salty if I hadn't! I added an extra Tbsp of p.b. (regular Skippy instead of the natural I'd used for the rest). I did use soba noodles also. I had enough for dinner tonight and two more meals for the weekend. Thanks for sharing your recipe!