Asian Noodles with Ginger & Cilantro

1 package fresh oriental-style water noodles (or 12-ounces linguine), cooked and drained well
3 tablespoons sesame oil
2 1/2 tablespoons minced, peeled, fresh ginger
1 small jalapeno chili, seeded
1 cup packed fresh cilantro leaves
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon creamy peanut butter
3 tablespoons chicken broth (or more)

Toss cooked noodles with 1 tablespoon sesame oil. With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss.

Serves 4.


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