Ingredients Jump to Instructions ↓

  1. 1 pound spaghetti or Chinese egg noodles

  2. 2 tablespoons toasted sesame oil

  3. 1 garlic clove, peeled

  4. 1 (1-inch) piece peeled fresh ginger

  5. 1/2 cup smooth peanut butter

  6. 1/4 cup soy sauce

  7. 2 tablespoons dark brown sugar

  8. 1 tablespoon rice vinegar

  9. 3/4 teaspoon crushed red pepper

  10. 1/4 cup hot water

  11. 1 Kirby cucumber, halved and sliced

  12. 1 cup shredded cooked chicken

  13. 6 scallions (white and green parts), sliced

  14. 1/4 cup dry-roasted peanuts, chopped

Instructions Jump to Ingredients ↑

  1. Game Plan: Make the sauce while the noodles cook. Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente . Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil . To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter , soy sauce, brown sugar, vinegar, and red pepper . Process until smooth, then--with the blender running--slowly pour in the water. To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber , chicken, scallions, and peanuts. Cook's Note: Toasted sesame oil delivers richness and intensity to our sesame sauce with just a drizzle . Maintain its punch by storing it in your refrigerator.


Send feedback