Spicy Peanut Butter Noodles

Prep Time: 15 min

Estimated Cook Time: 20 min

Tools:

• Cutting board

• Chef Knife

• Measuring utensils (ha!)

• Pot (to cook noodles in)

• 2 bowls (for sauce and to make scallion oil)

• Tongs or chopsticks

• Spoon or spatula (for mixing)

• Gloves (optional)

Tips and Tricks:

Do not strain the noodles, pull them out with tongs and mix the sauce while they're still a little wet.  This will help with emulsification without adding a lot of extra liquid

You can add minced ginger to your scallion oil for an extra kick

If you want the peanut crunch, garnish with toasted peanuts.  Crunchy peanut butter is ok, but it won't have the same texture.

Ingredients

Directions

Noodles (preferably knife cut) Sauce Scallion Oil: 3T Neutral Oil 2 large cloves of minced garlic 3 finely chopped green onions 6 T Peanut butter 4 T Chili Oil 2 T Gochugaru 4 T Soy Sauce (prefer dark) 2 T Rice Vinegar 2 T Sugar or honey 1 T Sesame oil Garnish Green onion/scallion Cilantro (coriander) Toasted Peanuts

Bring a pot of water to boil - this is what will take the longest.  Make scallion oil: Chop Garlic and green onions. Heat 3T of neutral oil and pour over chopped garlic and green onion. Set aside. Mix all the ingredients for the sauce and set aside Prep your choice of garnish and set aside (see recipe list of suggestions) After your noodles are finished cooking, reserve 1/2 c of water from the cooked noodles.  If your sauce is too thick to pour easily add 1T at a time to loosen the sauce to a pourable consistency. Put cooked noodles into a large bowl and pour in the sauce and mix Garnish with fresh green onion, cilantro, and/or toasted peanuts