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The pasta in this recipe is delicious and the sauce can be made so that it is scorching hot!

1 lb. Chinese egg noodles (or linguini)
2 Tbsp. dark sesame oil

Boil noodles 2 minutes or according to directions. Shake to drain. Put in bowl and add oil. Toss to coat. Cover and cool.

Peanut Sauce:
1/4 cup smooth peanut butter
2 Tbsp. peanut oil
2 Tbsp. dark sesame oil
1/2 tsp. salt
4 tsp. sugar
2 Tbsp. soy sauce
2 Tbsp. red wine vinegar
1/4 cup cold water
2 tsp. hot chili/garlic paste or 1 Tbsp. minced garlic

In large bowl, combine peanut butter and oil, stirring constantly until smooth. Gradually stir in sesame oil, salt, sugar, soy, vinegar, water, and chili/garlic. Pour sauce on noodles, stir gently and taste for seasoning. Add more chili if preferred. Cover and refrigerate for at least an hour.

Hot Soy-Vinegar Sauce:
1/4 cup dark soy
1/4 cup red wine vinegar
2 Tbsp. dark sesame oil (hot chili sesame oil)
2 tsp. sugar
Chili powder or red pepper

In a bowl, stir together the soy sauce, vinegar, oil, and sugar. Add chili to taste. Cover.

To serve, garnish the noodles with 3 to 4 sliced scallions or radishes, a grated carrot and/or peas, bean sprouts, or julienne ham slices. Let individuals pour on a small quantity of the soy vinegar sauce as desired.