This recipe was first inspired by a take-out restaurant that was in my neighborhood. It became my staple order for years, that is, until the day I moved away. Left with a huge craving and far too much distance to travel to get an order, I had to recreate the recipe the best I could. And in the end, I have to say, it’s really close to what I remember. It’s great to make the double batch because the noodles are best served cold, which makes for a quick meal later in the week. You can play with the flavor as you like for the sauce: add more peanut butter, more soy sauce, or more ginger, it’s really all about what takes right to you, this is just my preference. Roasted peanuts on top would also make a nice crunchy garnish as well.
6 ounces linguine noodles
1 tablespoon sesame oil
2 tablespoons canola oil, plus extra for drizzling
1 teaspoon finely minced fresh ginger
1 clove garlic, finely minced
1 teaspoon red chile paste
4 teaspoons brown sugar
4 tablespoons creamy peanut butter
4 teaspoons rice vinegar
4 teaspoons soy sauce
4-6 tablespoons hot water
1 scallion, white and light green parts, thinly sliced
Sesame seeds, for garnish
1. Bring a pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente. When pasta is done, drain and transfer to a medium bowl. Toss with sesame oil and set aside.
2. In a small saucepan, heat canola oil over medium-low heat. Add ginger, garlic and red chile paste. Cook for 2-3 minutes. Add brown sugar, peanut butter, vinegar, soy sauce and water. Stir to combine and cook until well blended and sauce is thickened. Add more water if too thick (should be consistency of a thick dressing).
3. Pour sauce over noodles and toss well. Chill until ready to serve.
4. Before serving, toss with some additional canola oil if sauce is too thick. Top with scallions and sesame seeds and serve.