From Asian Noodles: Mouthwatering Dishes to Twirl, Slurp and Savor, by Nina Simonds.
Makes 6 servings
I'm invited to neighborhood parties not for my witty conversation but for my peanut noodles. In fact, I started a craze when I served this noodle salad at a street gathering. Everyone demanded the recipe and soon it appeared in different forms at every neighborhood get-together. The spicy peanut dressing is superb on almost any salad. During the summer, I keep extra on hand and always have a package of noodles and some vegetables in my refrigerator for a cool, ready-in-minutes meal.
One-half pound thin noodles, such as linguine, cooked until just tender, rinsed under cold water, drained, and tossed with 1 teaspoon toasted sesame oil:
Chinese Peanut Dressing
My refrigerator would seem empty without a batch of this all-purpose peanut butter-based sauce. I serve it with vegetable and noodle salads, and as a go-with-everything dipping sauce.
In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks.
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