Ginger Peanut Noodles
These noodles are perfect alone or as an accompaniment to stir-fried chicken or shrimp.
Serves: 6Hands-on: 5 minutesTotal: 15 minutesDifficulty: Medium
- 3⁄4 cup smooth peanut butter
- 1 Tbsp. honey
- 1⁄3 cup low-sodium soy sauce
- 1⁄4 cup rice wine vinegar
- 1 1⁄2 Tbsp. toasted sesame oil
- 1 1⁄2 Tbsp. sambal chili paste
- 2 Tbsp. minced fresh ginger
- 1 Tbsp. minced garlic
- 1 tsp. lime zest
- 1⁄2 Tbsp. fresh lime juice
- 1⁄4 cup water
- 1 lb. Shanghai noodles
- 2 Tbsp. vegetable oil
- 2 Tbsp. minced shallots
- 1⁄2 tsp. red pepper flakes
- 2 scallions, cut into 1-inch strips
- 1⁄4 cup crushed roasted peanuts
- 1 tsp. toasted sesame seeds
- In a blender, combine the peanut butter, honey, soy sauce, vinegar, sesame oil, sambal, ginger, garlic, lime zest, and lime juice. Blend until smooth. Add the water if the sauce is too thick. Set aside.
- Fill a large pot with water and bring to a boil. Add the noodles and cook for 1 to 2 minutes. Drain the noodles in a colander and reserve 1⁄4 cup of the starchy water.
- In a wok, heat the vegetable oil to medium and toss in the shallots. Stir fry the shallots for 30 seconds before adding in the red pepper flakes and cooked noodles. Stir fry the items for an additional 30 seconds.
- Ladle in 2 to 3 spoonfuls of the peanut sauce at a time until the noodles have been thoroughly coated. Add 1–2 tablespoons of the starchy water to loosen the sauce. Toss in the scallions and stir-fry until for an additional 30 seconds. Plate the noodles and top with the peanuts and sesame seeds.