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.
From fooddownunder.com.
