Asian Noodle Salad with Spicy Peanut Sauce
Serves 6
Spicy Peanut Sauce
½ cup chunky peanut butter
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon vegetable oil
1 tablespoon Asian sesame oil
6 scallions, including green tops, chopped
½ teaspoon dried hot red pepper flakes
⅔ cup plain yogurt
1-inch piece fresh ginger, peeled
1 clove garlic
¼ teaspoon salt
1 pound spaghettini
1 tablespoon kosher salt
1 tablespoon Asian sesame oil
2 carrots, thinly sliced
1 red bell pepper, seeded and cut into strips 3 inches long and ¼ inch wide
Chopped fresh cilantro for garnish
Make the sauce: Combine all the sauce ingredients in a blender or food processor and process until smooth. Pour into a bowl, cover, and chill.
In a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the spaghettini, stir to separate, and cook until al dente. Drain, rinse under cold water until cool, and drain again. Place in a bowl, add the sesame oil, toss well, cover, and chill.
When ready to serve, transfer the noodles to a large serving bowl. Add the carrots and bell pepper and toss well. Add the sauce and toss thoroughly so that the noodles are evenly coated. Sprinkle with cilantro.
