Spicy Peanut Noodles

Spicy Peanut Noodles

 

Quick and savory, I eat this dish cold on hot nights, and hot on cold nights. It's filling and satisfying, and it can be ready as soon as the noodles are cooked, in about 10 minutes. Spicy Peanut Noodles keep well in the refrigerator and are excellent eaten right out of the container while you stand in the doorway of the fridge.
I only add the cucumber and bean sprouts: a) if I have them, and b) if I'm eating the dish right away. They don't hold up well for storing.


For Noodles

  • 1 pound Chinese egg noodles (or use vermicelli)

  • 4 green onions

  • 1 large cucumber (if eating dish right away)

  • 2 cups fresh bean sprouts (if eating dish right away)

  • Cilantro (optional)

For Sauce

  • 1 cup peanut butter

  • 1/2 cup hot water

  • 1/4 cup cider vinegar

  • 1/4 cup soy sauce

  • 2 tablespoons sesame oil

  • 1 clove garlic

  • 1 teaspoon sugar

  • 1 teaspoon red chili flakes

  1. Cook the noodles according to package directions. Meanwhile, chop the green onions - the white and green parts. If you want to add cucumber, peel and coarsely chop it.

  2. While the noodles are cooking, place the sauce ingredients in a blender and puree them until smooth.
    Drain the noodles and place them in a large serving bowl. Add the green onions, cucumber, and bean sprouts if using, and pour the sauce over all. Toss well, garnish with fresh cilantro, if desired, and eat it right away while it's warm, or store it covered in the refrigerator.

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