by Angie Barrett June-24-2012
For the Sauce:
- 1 piece ( 2 inches) peeled fresh ginger
- 3 cloves minced garlic
- 2 tablespoons brown sugar
- 1/3 cup peanut butter
- 2 tablespoons rice vinegar or sherry vinegar
- 2 tablespoons soy sauce
- 1/2 to 1 teaspoon chili pepper sauce, such as Sriracha or Tabasco
- 3 tablespoons vegetable, peanut, or canola oil
- 2 tablespoons Asian (dark) sesame oil
For the Noodles:
- 1 (16oz) package dried thin spaghetti
Make the sesame sauce: Place the ginger and garlic into a food processor or a blender and run the machine until they are finely minced. Add the brown sugar, peanut butter, vinegar, soy sauce, hot sauce, vegetable oil, and 1 tablespoon of sesame oil. Process until smooth and reserve the sesame sauce in the food processor.
Prepare the noodles: Bring a large pot of water to a boil over high heat. Add salt and let the water return to a boil. Add the noodles and cooking them according to the package directions until just tender. Set aside 1 cup of the noodle cooking water, then drain the noodles. Rinse them quickly with warm warm and drain again.
Add the reserved cup of cooking water to the sesame sauce and process to blend. Place the warm drained noodles in a large bowl and toss them with 1 tablespoon of sesame oil. Add the sauce and mix until everything is coated.
Let the noodles cool to room temperature, they will absorb more sauce as they sit.
** You can also serve the noodles with scallions, sesame seeds, ad or cilantro.
Serves 8 as a side dish, and 4-6 as a main dish
**my changes = I used white wine instead of vinegar, 1/2 tablespoon ground ginger instead of the fresh ginger, about 10 more tablespoons of low sodium soy sauce to cut the flavor of the peanut butter, and added sesame seeds**