Recipe Category: Chinese
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Ingredients
Makes 4 To 6 Servings
- 1½ cups peanut butter
- 1 teaspoon minced garlic (1 good-sized clove)
- 4 cups boiling water
- ¼ cup cider vinegar
- ½ cup (packed) brown sugar (light or dark)
- 3 to 4 tablespoons soy sauce
- up to 1 teaspoon salt (plus more for the pasta water)
- 1 pound angel hair pasta red pepper flakes
Method
- Put the peanut butter and garlic in a large bowl
- Add about 2 cups of the boiling water, and mash with the back of a large spoon to help the peanut butter start softening
- As it softens, switch from the spoon to a whisk, and gently whisk as you slowly pour in the remaining 2 cups of boiling water
- When the peanut butter and the water have become uniformly mixed, stir in the vinegar, brown sugar, and 3 tablespoons of the soy sauce
- Taste the mixture to see if it needs more soy sauce (different brands have varying salt contents), and add more if you like
- Also add some salt to taste, beginning with ¼ teaspoon and possibly adding up to a full teaspoon if it seems to need it
- Set the sauce aside
- You can make this sauce up to a week ahead of time and store it, covered, in the refrigerator
- If you do, warm it in the microwave, or in a saucepan over low heat, before using
- Put a large pot of cold water to boil over high heat, and add a tablespoon of salt
- Place a large colander in the sink
- When the water boils, add the pasta, keeping the heat high
- Cook for the amount of time recommended on the package, tasting the pasta toward the end of the suggested time to be sure it is not getting overcooked
- When it is just tender enough to bite into comfortably but not yet mushy, dump the water-plus-pasta into the colander
- Shake to mostly drain (it’s okay to leave some water clinging), and transfer the pasta to the bowl of sauce
- Use a fork or tongs to gently mix the noodles into the sauce, using a lifting motion as you turn the bowl
- Serve right away, topped with a scattering of red pepper flakes
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