Yield: 1 servings
Measure | Ingredient |
---|---|
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 | Sugar |
2 tablespoons | Red-wine vinegar |
2 teaspoons | Hot pepper oil* |
¼ \N | Milk |
3 quarts | Water |
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.