I’ve been on an Asian kick recently and it all started with this recipe. When Lauren and I went to New York over the summer we went to Wa Jael; a restaurant that had some of the best Chinese noodles and General Tso’s chicken that we’ve ever tried. Since then, we’ve been looking for a good noodle recipe to try.
I saw a picture for these noodles on Pinterest (Lauren told me I would be hooked on Pinterest) and the recipe came from www.epicurious.com. I made a few changes from the original, Epicurious.com has tomato paste as an ingredient and I changed it to chili paste. I also added a tbs of sriracha and instead of crunchy peanut butter we used creamy.
I hope you like these as much as we did!
Spicy Chinese Peanut Noodles
- 1 teaspoon sesame oil
- 1 garlic clove, finely chopped
- 2 teaspoons finely chopped ginger
- 1/4 cup peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1/2 teaspoon Asian chile paste (or to taste)
- 6 ounces linguine
- 1/3 cup sliced scallions
- 1/2 tbs sesame seed oil (for boiling linguini)
- In large pot mix water and sesame seed oil. Cook linguini (according to package directions). Set aside.
- In a small saucepan, heat oil over medium heat. Add garlic and ginger; cook, stirring, until just soft, 1 minute.
- Add 3 tablespoons water, peanut butter, soy sauce, hoisin, sugar, vinegar, sriracha and chile paste; cook, stirring often, until sauce is thick, about 4 minutes.
- Toss in noodles and scallions; serve at room temperature.