An easy, no-cook peanut sauce that is served over cold noodles for the perfect side dish or lunch!
- 1 tablespoon diced peeled fresh ginger
- 1 clove garlic, coarsely chopped
- 1/4 cup sugar
- 1 teaspoon Sriracha
- 1/2 cup smooth peanut butter, preferably natural
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon rice vinegar
- 2 tablespooons toasted sesame oil
- 1/4 teaspoon salt (optional)
- 3/4 pound spaghetti noodles
- 1 tablespoon vegetable oil
- 1 bunch scallions, green parts only, chopped
- 1 cucumber, peeled, seeded and julienned
- 1 tablespoon sesame seeds, toasted
- cilantro, for garnish
- In the bowl of a food processor or blender, combine the ginger, garlic, and sugar. Pulse until it forms a paste. Add in the Sriracha, peanut butter, soy sauce, Worcestershire sauce, rice vinegar and sesame oil; pulse to combine. Add 1/3 cup water and process until it is smooth. Taste and add salt, if needed. Refrigerate the sauce for at least 1 hour, or overnight. If the sauce becomes too thick, add a few tablespoons of boiling water to thin it out.
- When you are ready to prepare the dish, bring a large pot of salted water to a boil and cook the noodles until al dente. Drain and rinse with cold water. In a large bowl, toss the noodles with the vegetable oil. Add the peanut sauce to the noodles and toss to coat.
- Serve topped with the scallions, cucumber, and toasted sesame seeds.
- slightly adapted from In the Small Kitchen