Spicy Noodles with Peanut Sauce

This is an adaptation by my friend Bob Halperin of Spicy Sesame Noodles from Asian Noodles, by Nina Simonds, Hearst Books, 1997. This dish is equally good cold or at room temperature, as an appetizer or a main dish with crunch, spice, and intense flavor.


In a food processor, fitted with the metal blade, chop the garlic and ginger. Add the remaining dressing ingredients in the order listed, and process to blend. The dressing should be the consistency of heavy cream. Thin, if needed, with water or thicken, if needed, with more peanut butter. Refrigerate, if not using immediately, for up to a week.

Arrange the noodles on a large deep platter or in a pasta bowl. Scatter the cucumbers, red pepper, and bean sprouts over the noodles. Sprinkle with the scallion greens and sesame seeds. Serve lightly dressed with peanut dressing with additional dressing on the side.

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