Noodles with creamy peanut sauce
1 servings
Ingredients
| Quantity | 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 | Milk | |
| 3 | quarts | Water |
| 1 | tablespoon | Peanut oil |
| 1 | 10 ounces th Chinese egg noodles* or spaghettini | |
Directions
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.