Udon With Chili Peanut Sauce

• 1 cup unsalted peanuts
• 3 garlic cloves
• fresh ginger, peeled and minced (3 inch piece)
• 1 14 cups coconut milk
• 3 tablespoons dark soy sauce
• 1 12 teaspoons hot chili sauce
• 1 tablespoon sunflower oil
• 2 long hot red chili peppers, seeded and chopped
• 1 14 lbs cooked udon noodles
• 1 cup water
• 2 limes, juice of
• 1 tablespoon toasted sesame oil
• 1 cup bean sprouts (or 2 handfuls)
• 14 cup chopped cilantro

1. Roast peanuts in a dry wok, tossing frequently, until beginning to color and smell toasted.
2. Let cool slightly; then put into a food processor and process until finely ground.
3. Transfer peanuts to a bowl; stir in garlic, ginger, coconut milk, soy sauce, and chili sauce; set aside.
4. Heat the oil in a wok; add in chilies; stir-fry for 30 seconds.
5. Add in noodles, peanut sauce, lime juice, and sesame oil; stir gently to loosen the noodles and heat through for about 2 minutes.
6. Remove from heat; stir in bean sprouts and cilantro; divide among 4 warm serving bowls and serve.

peanuts, garlic, fresh ginger, coconut milk, soy sauce, hot chili sauce, sunflower oil, peppers, noodles, water, sesame oil, bean sprouts, cilantro

Taken from www.food.com/recipe/udon-with-chili-peanut-sauce-257817 (may not work)