This Thai-inspired noodle dish is great served cold or warm off the stove! I love it because it is incredibly forgiving: Boil up a big pot of noodles, throw in any vegetables you have lying around, and whip up the sauce. A little more or less of this or that doesn't affect the end result at all. It's always a delicious dish!
Serves 35, Cook Time 20 minutes, Total Time 45 minutes
Ingredients:
4 lb. whole grain udon or soba noodles
2 cups peanut butter
1.5 cups seasoned rice vinegar
1.5 cups ketchup
1 cup sugar
1 cup soy sauce
3 tsp. sesame oil
4 red chili peppers, chopped
10 garlic cloves, minced
3 lb. bean spouts
1 bunch cilantro
2 cups peanuts, chopped
Instructions:
1) Cook the pasta in boiling, salted water. Rinse and drain.
2) Whisk together the peanut butter, vinegar, ketchup, sugar, and the soy sauce. If the sauce is too thick, water can be added.
3) Heat the oil over medium high heat, and sauté the chili, gingerand garlic for 2-3 minutes. Stir in the sauce, then add the cooked pasta, bean sprouts, chopped cilantro, and the peanuts. Toss to mix. Serve immediately.
4) Optional: Stir in any salad greens or stir-fried veggies you have!
