taiwanese peanut noodles recipe
Recipe type: pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 pound spaghetti (or Asian wheat noodles of comparable size -- though the spaghetti really is good)
  • ⅔ cup water + 1 tablespoon water
  • ⅓ cup smooth unsweetened peanut butter ("natural"style, with the oil on top)
  • ¼ cup peanut oil (from the top of the peanut butter -- If you do not have enough, just top off with sesame oil and/or vegetable oil)
  • 3 tablespoons soy sauce
  • ¼ cup unseasoned rice vinegar*
  • 3 tablespoons brown sugar
  • 2 tablespoons toasted sesame seeds, and more for garnish
  • 1 tablespoon chili sauce (less if you are not into spicy)
  • 1-inch fresh ginger, peeled and roughly chopped
  • 1 large clove of garlic, peeled
  • fresh scallions, chopped
  • 4 to 5 medium carrots, cut into matchsticks or similar
  • 1 large cucumber, cut into thin strips
  • a small bunch of cilantro, chopped
  • boiled pork tenderloin, shredded (optional -- I never miss this but my husband likes it.)
  • a drizzle of sesame oil
  1. Cook the noodles per package directions. Rinse with cool water and set aside in a large glass bowl.
  2. Using a high powered blender, process the water, peanut butter, oil, soy sauce, rice vinegar, brown sugar, sesame seeds, chili sauce, ginger, and garlic until very smooth.
  3. Pour the peanut sauce over the cooled noodles and toss to coat well. Put in the fridge to set up and chill, for at least 1 hour. The sauce may first look fairly thin: that's okay. It will thicken up.
  4. Toss a bit of sesame oil in the noodles just before serving, adding the scallions and cilantro. Guests can serve themselves on the amount of vegetables they want to include on the side. Allow them to add the meat, if you are also serving it.
*Sometimes I add in a little more vinegar. I really like the sourness in this dish.
Recipe by story of a kitchen at https://www.storyofakitchen.com/pasta-recipes/taiwanese-peanut-noodles-recipe/