Spicy Szechuan Peanut Sauce

• 1 cup peanut butter
• 1/4 cup soy sauce
• 1/4 cup sesame oil
• 3 tablespoons rice vinegar
• 2 tablespoons finely chopped garlic
• 2 tablespoons grated gingerroot
• 1 1/2 teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
• 1 tablespoon hoisin sauce
• 2 tablespoons fresh lime juice (lemon at a pinch - use a little less)
• 3/4 cup water
• 1/2 teaspoon salt
• 1 lb noodles, of your choice
• finely chopped scallion
• chopped roasted unsalted peanuts

1. Blend all ingredients in blender until smooth.
2. Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don't want to use within a week).
3. To use: Boil 1 lb Asian noodles or spaghetti until al dente.
4. Toss with 3/4 cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
5. Note: In the winter, I eat these noodles hot.
6. In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.

peanut butter, soy sauce, sesame oil, rice vinegar, garlic, gingerroot, asian chili sauce, hoisin sauce, lime juice, water, salt, noodles, scallion, peanuts

Taken from www.food.com/recipe/spicy-szechuan-peanut-sauce-72983 (may not work)