Asian Noodles with Ginger-Cilantro Sauce

• 1 12-ounce package fresh oriental-style water noodles or linguine
• 3 tablespoons oriental sesame oil
• 2 1/2 tablespoons minced peeled fresh ginger
• 1 small jalapeno chili, seeded
• 1 cup (packed) fresh cilantro leaves
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon creamy peanut butter
• 3 tablespoons (or more) canned chicken broth

1. Cook noodles in large pot of boiling salted water until just tender but still firm to bite.
2. Drain noodles.
3. Rinse with cold water; drain well.
4. Transfer to large bowl.
5. Toss with 1 tablespoon sesame oil.
6. With processor running, drop ginger and chili through feed tube and mince.
7. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil.
8. Process until mixture is almost smooth, adding more broth if necessary.
9. Season to taste with salt and pepper.
10. Add sauce to noodles and toss.

water, oriental sesame oil, ginger, jalapeno chili, cilantro, soy sauce, rice vinegar, peanut butter, chicken broth

Taken from www.epicurious.com/recipes/food/views/asian-noodles-with-ginger-cilantro-sauce-1767 (may not work)