Asian Inspired Cilantro Noodles

• 1/2 pounds Angel Hair Pasta
• 1 cup Cilantro Leaves
• 1 piece Fresh Peeled Ginger, About 1 Inch
• 1 Tablespoon Sriracha Sauce
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Mirin (rice Wine)
• 1 Tablespoon Creamy Natural Peanut Butter
• 1 Tablespoon Sesame Oil, Plus More To Toss With Pasta
• 1 Tablespoon Broth, Or More, As Needed For Consistency (optional)

1. This was adapted to be pantry-friendly for me, but its flexibleuse fresh peppers, fresh chow mien noodles, more herbs, add onions, its still great.
2. Do increase the amount of sauce if you want to serve this with whole wheat pasta or soba.
3. Theyre much drier and need a stronger sauce to balance.
4. Pasta:
5. Boil noodles and cook al dente.
6. Toss with sesame oil to coat and set aside to cool.
7. Sauce:
8. I make this with my immersion blender, using the measuring cup it came with.
9. A food processor or blender would work as well.
10. Peel the fiddly cilantro leaves from the stalks; one cup is about a half bunch from the produce section.
11. Grate the peeled ginger with a rasp (or use jarred minced ginger).
12. Add all liquid ingredients and blend to a loose sauce; it should be runnier than pesto and VERY fragrant.
13. Add more of any ingredient to taste, or broth if needed to thin out the sauce.
14. Toss with the cooked noodles.
15. Served warm or cool.
16. Great as a side with grilled meat and stir-fried veggies.

angel, cilantro, ginger, sriracha sauce, soy sauce, rice, butter, sesame oil, broth

Taken from tastykitchen.com/recipes/main-courses/asian-inspired-cilantro-noodles/ (may not work)