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Noodles with BGSK Peanut Sauce
(recipe, Cara Eisenpress & Phoebe Lapine)
This is among our most-requested dishes. We wouldn't recommend eating this with your fingers, but you can make it part of a cocktail spread by serving the noodles in individual bowls or Chinese take-out containers with chopsticks in them.
- 1 Tbsp. diced peeled fresh ginger
- 1 garlic clove, coarsely chopped
- ¼ cup sugar
- 1 tsp. chile paste, Sriracha sauce, or ½ tsp. crushed red pepper flakes
- ½ cup smooth peanut butter, preferably natural
- ¼ cup soy sauce
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. rice vinegar
- 2 Tbsp. toasted sesame oil
- ¼ tsp. salt (optional)
- ¾ lb. fresh udon noodles, spaghetti, or linguine
- 1 Tbsp. vegetable oil
- 1 bunch scallions, green parts only, chopped
- 1 cucumber, peeled, seeded, and julienned
- 1 Tbsp. sesame seeds, toasted
- Pulse the ginger, garlic, and sugar in a food processor or blender until the mixture resembles a paste. Add the chile paste, peanut butter, soy sauce, Worcestershire sauce, rice vinegar, and sesame oil. Process until smooth. Add ⅓ cup water, and pulse to combine. Taste, and add the salt if needed. Set the sauce aside for at least 1 hour to let the flavors meld, or refrigerate it overnight. (If the sauce thickens when you refrigerate it, just add a few tablespoons of boiling water to thin it.)
- When you're ready to make the dish, bring a large pot of salted water to a boil. Cook the noodles, following the package directions. Then drain, rinse with cold water until chilled, and toss with the vegetable oil.
- In a large mixing bowl, toss the noodles with the peanut sauce. Serve in individual portions, topped with the scallions, cucumber, and toasted sesame seeds.
Culinate editor's notes: Given the generous amount of sauce (more than a cup) this recipe makes — and given its fiery spiciness — you may wish to increase to amount of pasta called for, up to 1½ pounds. (The resulting noodle salad will thus feed 6 to 8 people.) Thin carrot matchsticks are also a nice addition to this salad.