A spicy and satisfying noodle dish that can be served hot or at room temperature.
|1⁄4 c||soy sauce|
|1⁄4 c||sesame oil|
|1 c||peanut butter|
|3 T||rice vinegar|
|1 T||hoisin sauce|
|2 T||lime juice|
|2 T||garlic (minced)|
|2 T||ginger (fresh, minced)|
|1 1⁄2 t||sriracha sauce (or 1 teaspoon crushed red pepper flakes)|
|1 lb||udon noodles (or soba, or spaghetti)|
Combine first 11 ingredients in blender and blend until smooth. Boil noodles until al dente; drain well. Toss with 3/4 cup of sauce, or more to taste. Garnish with scallions and chopped peanuts.
Keep remaining sauce in tightly sealed container in refrigerator for up to one week. It can be used as a dip for vegetables or a sauce for tofu or chicken.