Sunday, May 31, 2020


I made this the other evening to accompany our coconut shrimp.  You can made the sauce in the morning, refrigerate and heat it up in the skillet after the noodles are finished cooking.

½ lb linguini, spaghetti, or Chinese noodles
½ cup smooth peanut butter
3 T soy sauce
1 T grated ginger
Juice of ½ lime
1 T oyster sauce
3 cloves garlic, pressed or grated
1 T sesame oil
Sea salt and freshly ground black pepper
1 T avocado oil
1 T unsalted butter
4 scallions, thinly sliced
Toasted sesame seeds, for garnish
¼ cup peanuts, crushed or chopped, for garnish
Diced cilantro, for garnish

Cook noodles in boiling salted water, saving 1 cup pasta cooking water.
In a medium bowl, whisk together the peanut butter, soy, ginger, lime juice, oyster sauce, garlic, and sesame oil.
Season to taste with salt and pepper

In a large skillet, heat the oil over medium heat and saut√©
the scallions for 1 minute. 
Add the sauce, pasta, and some of the pasta water.
Toss to completely coat.  Add more pasta water, if needed.
Garnish with sesame seeds, peanuts, and cilantro.

Serve 2

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