1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 445g Recipe makes 2 1/2 cups) The following items or measurements are not included below: Asian chili sauce |
||
| Calories 1548 | ||
| Calories from Fat 739 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 82.2g | 126% | |
| Saturated Fat 15.9g | 79% | |
| Monounsaturated Fat 35.5g | ||
| Polyunsaturated Fat 26.0g | ||
| Trans Fat 0.1g | ||
| Cholesterol 153mg | 51% | |
| Sodium 2692mg | 112% | |
| Potassium 1244mg | 35% | |
| Total Carbohydrate 158.7g | 52% | |
| Dietary Fiber 12.9g | 51% | |
| Sugars 15.5g | ||
| Protein 55.5g | 111% | |
Spicy Szechuan Peanut Sauce
By: evelyn/athens
Oct 9, 2003
A bowl of these spicy-peanutty noodles is so good. Asian-style comfort food. Serve hot in winter. Cool down and pair with veggies to make a fabulous salad in the summer.
2 1/2 cups
Ingredients
- 1 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons finely chopped garlic
- 2 tablespoons grated gingerroot
- 1 1/2 teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
- 1 tablespoon hoisin sauce
- 2 tablespoons fresh lime juice (lemon at a pinch – use a little less)
- 3/4 cup water
- 1/2 teaspoon salt
- 1 lb noodles, of your choice
- finely chopped scallion
- chopped roasted unsalted peanuts
Directions
1
Blend all ingredients in blender until smooth.2
Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week).3
To use: Boil 1 lb Asian noodles or spaghetti until al dente.4
Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.5
Note: In the winter, I eat these noodles hot.6
In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Spaghettini With Burst Cherry Tomatoes
Try these recipes on Food Network:
Spaghetti with Pinot Grigio and Seafood
Browse similar recipes by category
- Course > Salads
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #971039
On Sep 29, 2008
Great! We used pepper sesame oil instead of adding chili sauce and we were out of rice wine vinegar so used 1 Tbsp of white vinegar instead. Added raw shredded carrots, onion, and cilantro. Wonderful recipe!
From: Minxkat1
On Jan 28, 2004
I've attempted a lot of peanut sauces at home, and out of them all this worked out the best for consistancy and taste. I used the red pepper flakes this time, next time I think I will use the chili sauce instead as I like peanut sauce to have a lot of heat. I will definitely be keeping this recipe in front of me Evelyn, I usually spend about $5 a bottle to make peanut chicken wings - I'll be using this recipe for them next time.
From: Sackville
On Apr 4, 2006
Fantastic recipe. I made it with crunchy peanut butter and used 1 birds-eye chile instead of the chile sauce. I found that made it just slightly spicy but for hot-heads I might add a second one. This has just the right consistency for pouring over noodles and a little goes a long way. I added coriander, parsley and mint and slivered carrots to the noodles for a basic salad but I'm sure you could add so much more. Green peas and various meats spring to mind.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved