Thursday, June 9, 2011

Spicy Sesame Peanut Noodles

While it was hot as Hell, and we had no air-conditioning (yes, I love you all, but I will continue to remind you that I have had no air for more than a week during the heat wave from Satan!) So yesterday, I wanted to make the Spicy Sesame Peanut Noodles from Big Bowl, because they are the what Matthew orders EVERY time, and I was hoping, maybe, I can make something almost a good, if not better :-) Well, I forgot to stop and get one ingredient from the Oriental store down the street. Honestly, even if I had, I don't know that I would have physically been able to make it in the, I made it today!

And, gosh darnit, it was so good!!!  Remember, the sauce makes 3 cups, and you can keep it for future pastas.  I only used one cup today, because I still need his successful feedback :-)

FYI, if you are interested in Big Bowl recipes, they are located here:


  • 2 cups fine peanut oil
  • 1 cup unsalted roasted peanuts
  • ½ cup freshly brewed Chinese black tea
  • 1 tablespoon chopped ginger
  • 6 garlic cloves
  • 1-2 dried red chili peppers
  • 1 teaspoon sea salt
  • 1 tablespoon sugar
  • 2 tablespoons + 2 tsp soy sauce
  • ¼ cup rice wine vinegar
  • 3 tablespoons sesame oil



Heat the peanut oil in a pan to nearly smoking. Add the peanuts, stir once and turn off the heat. Allow to sit about 10 minutes in the oil until the peanuts are a light golden color. Remove the peanuts with a slotted spoon to a food processor and reserve the oil.

Grind the peanuts to a coarse paste. Don't worry about how coarse it is.  Once more liquid is added, it will blend together better.

Add ¼ cup of the reserved oil, a splash of the tea, the ginger, garlic, chili peppers, salt and sugar and continue to grind. Add the soy sauces and vinegar and grind some more.

Remove to a mixing bowl and stir in the oils by hand. Stir in the remaining tea, slowely, and in small portions, until the sauce is smooth.

Serve over Chinese egg noodles that have been cooked and drained.

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