Black Rice Noodles With Ginger & Chili
- 3 tablespoons chopped raw, blanched peanuts
- 1 fat clove garlic, peeled and finely chopped
- 1 (2 1/2-inch) piece fresh ginger, peeled and finely chopped
- 1 teaspoon vegetable oil
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons Chinese Shaoxing rice wine
- 1 1/2 teaspoons hot sauce, such as Sriracha
- 2 tablespoons cold water
- 8 ounces black rice noodles or soba noodles
- 2 scallions, trimmed
Adapted from wsj.com
Toast peanuts in a dry frying pan until golden brown. Transfer to a plate to cool.
Add garlic, ginger and oils to a cold heavy-bottomed pan and heat gently over medium-low heat. Increase heat to high and sizzle 1 minute more, taking care to avoid burning.
Carefully add soy sauce, rice wine, hot sauce and 2 tablespoons cold water to pan and bring to a simmer. Immediately take off heat and pour into a large bowl to cool.
Cook noodles in a pot of boiling water according to package directions. Drain. Transfer noodles to bowl with soy sauce mixture, tossing noodles to coat with sauce. Mix in scallions, chopped cilantro and most of toasted peanuts.
To serve, divide noodles between 2 small bowls, then garnish each with cilantro and remaining nuts.