Your taste buds are in for a pleasant surprise when you taste these delicious noodles. Don't be a wimpy cry baby about the spice, it really is not that spicy. The creaminess of the peanut butter smooths out the heat of the pepper for just the right amount of heat. One thing for sure about this recipe is that it will keep calling you back to the refrigerator for leftovers, That is if you manage to have some. Enjoy!!!
Asian Noodles w/ Spicy Peanut Sauce
- 2 (8 oz.) pkg. of Wide Lo Mein noodles or Fettucini Style brown rice pasta (14 oz.)
- 2/3 cup Smucker's natural creamy peanut butter
- 2/3 cup hot water
- 4 Tbsp. soy sauce
- ¼ cup rice vinegar
- 2 tsp. garlic powder
- 1 tsp. freshly grated ginger root
- ¼ - ½ tsp. ground cayenne pepper
- 2 tsp. sugar or Splenda
- 6 green onions sliced thin (green tops too) about 1 ¼ cup
- ¾- 1 cup grated carrot
Cook noodles according to package directions. Meanwhile whisk the next 8 ingredients together in a large bowl. Set aside.
Clean onions and trim root ends off and slice thin, grate carrot. When noodles are finished cooking add to peanut butter mixture with onion and carrot, toss to coat well. Serve immediately or chill in refrigerator and serve cold. I love to serve this with the Teriyaki Chicken or Teriyaki Pork Tenderloin. Enjoy!
I use ½ tsp. cayenne, I like it spicy. You will be surprised, the peanut butter helps cool down the spice, it is just the right amount. After noodles have been chilled they will stick together and not look as smooth and creamy, do not be fooled they are still delicious.
Before serving chilled noodles let them sit on counter for 15 - 30 minutes to let peanut butter soften. I buy my noodles in the ethnic section of the grocery store. They are much cheaper in an Asian market. This recipe has been made with natural peanut butter, do not use processed. I like Smucker's (natural) brand peanut butter. Ginger root is easier to grate when frozen. For my gluten free fans use the brown rice pasta. Enjoy!