Ingredients
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar or white wine vinegar
- 1/2 teaspoon dried hot red pepper flakes
- 4 tablespoon packed brown sugar
- 1/2 cup creamy peanut butter
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 cup chicken or vegetable broth or even water
Preparation
Baking Directions:
In a medium sized saucepan, combine all ingredients up to and including the chicken broth.
Cook on medium heat, stirring until it is thickened and smooth.
Let cool.
Cook noodles, drain and rinse in cold water.
Transfer noodles to a big bowl and toss with the sauce.
Serve at room temp.
and garnish with the scallions and cukes.
IMPORTANT NOTE! If you make the sauce beforehand, DO NOT toss with the noodles until you are ready to serve.
If they sit for a while already mixed, the noodles will soak up all the sauce and it will get dried out.
You can make the pasta before as well as the sauce but just keep them in separate bowls.
You can prep the garnish before also and leave it in the fridge in a small covered bowl or tupperware.
Enjoy!
