I made this one a month or so ago, but it's just now making it's appearance on the blog. Received this recipe via email from Kitchen Daily.com. Sweet Harold loves peanuts and/or peanut butter in any shape, form or fashion. He loved this. It's amazing how a simple bowl of noodles can be this delicious!
If possible, use fresh wheat noodles from a Chinese market. If those aren't available to you, spaghetti is an acceptable second choice. For this dish, the cooked noodles should be served at room temperature, not chilled.
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 tablespoon soy sauce
2 teaspoons white vinegar
2 teaspoons chile oil or red pepper flakes
2 teaspoons sugar
1/2 cup warm freshly brewed black tea or warm water
Salt to taste
12 ounces spaghetti
1 cup chopped cucumber
2/3 cup cilantro leaves
3 scallions, thinly sliced
1 1/2 cups shredded cooked chicken breast (optional but desirable)
In a large bowl, blend the peanut butter with the garlic, ginger, sesame oil, soy sauce, vinegar, chile oil, 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.
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