Sunday, August 29, 2010
Chinese Style Street Noodles (another chef Brad dish)
2/3 cup creamy peanut butter
2 cloves garlic, peeled and minced
2 1/2 tablespoons grated fresh ginger
2 tablespoons sesame oil (reserve 2 teaspoons for noodles)
1 tablespoons soy sauce
2 teaspoons white vinegar
2 teaspoons chile oil or red pepper flakes *substituted 2 Tbsp sweet chili sauce
2 teaspoons sugar
1/2 cup warm freshly brewed black tea or warm water
Salt to taste
12 ounces spaghetti *we used Chinese rice noodles
1 cup chopped cucumber
2/3 cup cilantro leaves *omitted
3 scallions, thinly sliced
1 1/2 cups shredded cooked chicken breast (optional but desirable)*didn't add any
In a large bowl, blend the peanut butter with the garlic, ginger, sesame oil, soy sauce, vinegar, chile, and sugar. Stir in the warm tea or water a little at a time to make a fairly smooth sauce with the consistency of pudding. Taste and add salt, if needed.
Cook the spaghetti in boiling salted water according to the directions on the package, usually just over 10 minutes. Drain in a colander, rinse under cold water, and return to the cooled pot. Toss with the reserved 2 teaspoons sesame oil. Pour the spaghetti into the peanut sauce and toss well.
Divide between 4 bowls and serve at once. Pass bowls of cucumber, cilantro, scallions, and chicken separately and let diners add what they wish.
Brad made this dish & it came out delicious. He's more likely to use fresh ingredients than I am. I would have used ground ginger & minced garlic from a jar ;)