Dan Dan Noodles

• 1/3 cup creamy peanut butter
• 4 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon dark brown sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon Chinese black vinegar
• 1 tablespoon chili oil
• 1/4 cup low-sodium chicken broth
• 8 ounces ramen noodles
• 1/2 cup roasted peanuts, chopped
• 3 scallions, finely chopped

1. Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor.
2. Process until the mixture is well combined and forms a paste, 1 to 2 minutes.
3. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes.
4. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
5. Place 4 quarts water into a large pot and bring to a boil over high heat.
6. Add the noodles and cook until al dente, 1 to 1 1/2 minutes.
7. Drain thoroughly in a colander.
8. Add the noodles to the bowl with the sauce and toss to combine.
9. Serve topped with the peanuts and scallions.

peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, chinese black vinegar, chili oil, chicken broth, ramen noodles, peanuts, scallions

Taken from www.foodnetwork.com/recipes/alton-brown/dan-dan-noodles-recipe.html (may not work)