Noodles with creamy peanut sauce

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.

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