These noodles were served at my wedding and they are SO GOOD! Alas, I don't make them anymore because my son is allergic to peanuts. This dish is perfect for a buffet along side a pork or beef tenderloin. The leftovers are terrific too. Just posting this makes me hungry for them. These can be made ahead.
3 Tablespoons Tamari (or soy sauce)
3 Tablespoons rice vinegar
1/2 teaspoon red pepper flakes
2 Tablespoons dark brown sugar
1/2 cup peanut butter (Creamy Jif recommended)
1 Tablespoon sesame oil
2 Tablespoons fresh ginger root, minced
1/2 cup water or broth
1 pound #8 spaghetti & 2 tablespoons sesame oil for tossing
Combine above ingredients (except for pasta) for the sauce. Can be made ahead and refrigerated. Cook pasta (al dente) & rinse immediately in cold water. Pasta can be refrigerated ahead as well. When ready to serve, toss pasta gently with 2 Tablespoons sesame oil. Add sauce & mix gently. Garnish with hot/sweet relish (recipe below). I like to heap the noodles on a nice serving platter and put the relish all around the side.
Combine 1 cup sugar and 1/2 cup vinegar and 2 teaspoons crushed red pepper flakes. Cook until syrupy. While syrup is hot, add 1 small red onion, chopped small and 1 chopped cucumber. Refrigerate unti ready to use.