Yield: 1 servings
|½ cup||Smooth peanut butter|
|⅓ cup||Chicken stock|
|¼ cup||Soy sauce|
|4 tablespoons||Asian sesame oil*|
|2 tablespoons||Minced garlic|
|2 tablespoons||Peeled and minced gingerroot|
|2 tablespoons||Red-wine vinegar|
|2 teaspoons||Hot pepper oil*|
|1 tablespoon||Peanut oil|
|1 \N||10 ounces th Chinese egg noodles* or spaghettini|
In a kettle, bring 3 quarts water to boil with 1 tablespoon of the peanut oil, add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running cold water, and drain them well.
In a food processor fitted with the metal blade or in a blender, blend all the ingredients
Toss noodles with peanut sauce. *available at Asian grocery stores Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9207 Converted by MM_Buster v2.0l.