NOODLES ANYONE? | Great Food Forum

“SZECHUAN” NOODLES WITH PEANUT SAUCE

I’ve made this many times. I add whatever I feel like or have on hand. I’m making today probably without scallions because I don’t have any, probably will slice up some celery, perhaps some carrot, maybe some steamed broc. Always red pepper flakes. However, recipe is good just as-is, too! (Kathleen S., wherever you are these days, told me that she always thinks of me when she makes this. Very quick to throw together and soooo good. Happy hugs, Catbatty

4 servings

Good both hot and at room temperature. Sauce that will be combined later with the cooked pasta, can be made while the pasta cooks.

PASTA:
12 ounces spaghetti, linguine, or similar pasta
SAUCE:
1/3 cup hot water
1/3 cup smooth peanut butter (preferably all-natural)
2 teaspoons reduced-sodium soy sauce
2 teaspoons vinegar (white wine or rice vinegar)
2 scallions, finely chopped, divided
2 cloves garlic, very finely minced
1 teaspoon sugar
1/4 teaspoon hot red pepper flakes, or more, to taste

1. Cook the pasta in boiling water until it is al dente. Drain the pasta, set it
aside, and keep it warm.
2. Meanwhile, in a medium bowl, blend the water and peanut butter. Stir in
the soy sauce, vinegar, all but 1 tablespoon of the scallions, garlic, sugar,
and hot pepper flakes.
3. Combine the sauce with the hot spaghetti in a heated serving bowl. Garnish
the dish with the 1 tablespoon of reserved scallions.