Yum! I love this peanut sauce noodle recipe because it begins with raw peanuts instead of peanut butter. The result is fresh and tasty, if a bit chunky. I didn't have the patience to process this into a thick liquid, but maybe you do.
- 1 cup peanut oil
- 1 1/2 cups raw peanuts, skin optional
- 1/3 cup sugar
- 1/3 cup rice vinegar
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp sriracha
- 2 cloves garlic
- 2" ginger, peeled
- 2 fresh Thai bird chiles, stemmed
- 16 oz Shanghai-style fresh wheat noodles
- 1 English cucumber, sliced your favorite way
Heat peanut oil in a large pot over medium heat. Add peanuts and cook until just starting to take on color (about 5 minutes). Carefully transfer to a heat-safe bowl and chill over an ice bath.
Blend the sugar, rice vinegar, sesame oil, soy sauce, sriracha, garlic, ginger, and chiles. Add the peanuts and oil. Blend until smooth.
Heat a large pot of salted water. Cook noodles al dente according to the package, about 5 minutes.
Drain noodles and toss with the peanut sauce. Serve warm or chilled, topped with fresh sliced cucumber.