Well, hello there ALFS. It’s nice to be back in the writing and cooking saddle. Well, kind of. To be honest this was the first trip in many that I was not ready to leave, but vacation isn’t forever and it was back to reality filled of laundry, errands, baseball, and of course – cooking!
First up on the agenda? Between another business trip for M and leaving town for a family wedding this weekend, we had one evening to enjoy dinner on the patio. I knew it had to be special. Friday morning I whisked up the marinade for the best grilled chicken and settled on making some cilantro peanut noodles (killer) during nap time.
Warm grilled chicken and cold peanut noodles on a hot night? Ok, ok. It’s good to be back.
- 1 pound spaghetti
- 3/4 cup smooth peanut butter
- 1/2 cup unseasoned rice vinegar
- 3 tablespoons plus 1 teaspoon sugar
- 6 tablespoons soy sauce
- 1/4 cup water
- 1 tablespoon toasted sesame oil
- 2 teaspoons crushed red pepper
- One 2-inch piece of fresh ginger, peeled and coarsely chopped
- 1 large garlic clove
- 3 celery ribs, thinly sliced
- 1/2 cup coarsely chopped cilantro leaves and tender stems
- Lime wedges, for serving
- Handful of chopped peanuts, for topping
- In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well.
- In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 cup of the peanut dressing to a bowl and toss with the noodles.
- In another bowl, toss the celery with the cilantro and the remaining 2 tablespoons of vinegar and 1 teaspoon of sugar.
- Transfer the noodles to bowls and drizzle with the remaining peanut dressing. Top with the celery and peanuts. Serve with lime wedges.