Noodles with Creamy Peanut Sauce

• 1/2 cup smooth peanut butter
• 1/3 cup chicken stock
• 1/4 cup soy sauce
• 4 tablespoons Asian sesame oil*
• 2 tablespoons minced garlic
• 2 tablespoons peeled and minced ginger root
• 2 tablespoons sugar
• 2 tablespoons red-wine vinegar
• 2 teaspoons hot pepper oil*
• 1/4 milk
• 3 quarts water
• 1 tablespoon peanut oil
• 10 ounces thin Chinese egg noodles or spaghettini
• *available at Asian grocery stores

1. In a kettle, bring 3 quarts water to boil with 1 tablespoon of the peanut oil, add the noodles, and cook them until they are just al dente.
2. Drain them in a colander, rinse them under running cold water, and drain them well.
3. In a food processor fitted with the metal blade or in a blender, blend all the ingredients
4. Toss noodles with peanut sauce.

smooth peanut butter, chicken stock, soy sauce, asian sesame oil, garlic, ginger root, sugar, redwine vinegar, hot pepper, milk, water, peanut oil, thin chinese egg noodles

Taken from www.foodnetwork.com/recipes/noodles-with-creamy-peanut-sauce-recipe.html (may not work)