This recipe was posted on our message boards by member sands.
Recipe courtesy of iVillage member sands99
|1 cup chicken broth||1/2 teaspoon red pepper flakes|
|3 tablespoons freshly grated ginger root||4 cloves or 2 teaspoons minced garlic|
|3 ounces soy sauce (almost a 1/4 cup)||1 lb noodles (some like udon, I like Barilla spaghetti rigatti)|
|1/2 cup peanut butter||1/2 cup chopped green onion|
|5 tablespoons (1/4 cup) honey||1/2 cup chopped honey roasted peanuts|
"I've been adjusting this recipe for years -- it's sooo hard to figure out what a sweet/savory sauce (when hot) will develop into when it cools, so if you taste the sauce when it's hot and it tastes a little tangalicious don't worry -- it cools and develops nicely."
Heat the broth and add the ginger, soy sauce, peanut butter, honey, red pepper flakes and garlic. Heat and stir till well blended. Cook the noodles, toss with the sauce, add half the honey peanuts and half the green onion [I usually use the white part and save the green rings for garnish]. Chill several hours or overnight.
Next day or later toss the noodles to separate then top with the last of the green onion and the remaining honey peanuts as garnish.
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