1 teaspoon chili paste depending on your taste pref red such as sambal
0.5 cup creamy peanut butter
3 tablespoons sesame oil dark
4 servings cilantro leaves fresh chopped for garnish
1 inch ginger fresh minced
3 garlic cloves minced
2 green onions thinly sliced
1 juice of lime juiced
2 tablespoons vegetable oil; peanut oil preferred
3 tablespoons rice vinegar
1 tablespoon sesame seed toasted
3 tablespoons soya sauce
6 tablespoons water hot
Equipment
bowl
pot
blender
Directions
Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm.
Drain immediately and rinse with cold water until cold.
Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.
In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated.
Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.
