Spicy Noodles

By scottsdalejulie

Ingredients

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• Summer Noodles with Spicy Peanut Sauce
• Serves 4
• ½ pound Dreamfields Spaghetti
• 1 T sesame oil
• Sauce
• 2 tsp minced or crushed garlic
• 2 tsp minced or crushed ginger
• 2 T soy sauce
• ¼ cup natural or Carb Options peanut butter (add Splenda to natural if using)
• 1 T sesame oil
• 2 T rice vinegar
• 2 T chicken broth or water
• 2 tsp chili oil or hot sesame oil (also called Mongolian Fire Oil)
• 1 T Splenda
• 2 cucumbers, peeled, seeded and shredded or finely chopped
• ¼ cup chopped fresh cilantro for garnish (optional, but good)
• Cook the noodles in salted water until just done. Drain and rinse with cold water. Toss with 1 T sesame oil and set aside.
• Puree all the sauce ingredients in a blender or food processor. Toss the noodles with the sauce, sprinkle with the cucumbers and cilantro and serve at room temperature.
• I also like to stir fry some chicken and then add the sauce to the wok just to heat it and then toss in the noodles to heat through. Garnish with the cucumbers and cilantro on the plate. I prefer it all warm, and with chicken

Preparation

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