Spicy Szechuan Noodles

Serving size:
 6 Servings

Ingredients

    • 1⁄4 c
    • soy sauce
    • 1⁄4 c
    • sesame oil
    • 1 c
    • peanut butter
    • 3 T
    • rice vinegar
    • 1 1⁄2 t
    • sriracha sauce (or 1 teaspoon crushed red pepper flakes)
    • 1 T
    • hoisin sauce
    • 2 T
    • lime juice
    • 3⁄4 c
    • water
    • 1⁄2 t
    • salt
    • 2 T
    • ginger (fresh, minced)
    • 2 T
    • garlic (minced)
    • 1 lb
    • udon noodles (or soba, or spaghetti)
    •  
    • scallions (chopped)
    •  
    • peanuts (chopped)
Prep
10 minutes
Ready in
10 minutes

Description

A spicy and satisfying noodle dish that can be served hot or at room temperature.

by Doug Roese for the Co-op Advantage Program

Instructions

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.

Notes

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.

Course: