Spicy Peanut Noodles
This is a refreshing summer dish, packed with lots of flavor. Serve as a side dish or main meal.
|8 ounces||fresh chinese noodles (see note)|
|for the dressing:|
|1/2 cup||chunky peanut butter|
|3 tablespoons||soy sauce|
|3 tablespoons||fresh ground chili sauce (such as huy fong brand sambal oelek or sriracha), more or less to taste|
|juice from 2 lime (or 2 T. rice wine vinegar)|
|1 tablespoon||toasted sesame oil|
|1 clove||garlic, grated on a microplane grater|
|1 tablespoon||sugar or honey|
|3 tablespoons||warm water|
|2||large red, orange , or yellow bell peppers, sliced into thin strips|
|1||large cucumber, seeded and sliced into fine julienne or small half moons|
|1 cup||mung bean sprouts|
|1 cup||loosely packed fresh basil, mint, or cilantro leaves|
|8||scallions, finely sliced at a severe bias to create long, thin strips|
|2||jalapeño peppers, seeds and ribs removed, sliced into fine strips|
|1 to 2||red thai bird chilis, finely minced (optonal)|
|1/2 cup||roughly crushed roasted peanuts|
1 Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing.
2 In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.
Note: Fresh Chinese wheat noodles are available in most Asian markets. 1/4 pound dried linguini, fettucini, or spaghetti can be substituted if fresh Chinese noodles are unavailable.