Spicy Asian Noodles with Peanut Sauce
Try this Spicy Asian Noodles with Peanut Sauce recipe, or contribute your own.
Try this Spicy Asian Noodles with Peanut Sauce recipe, or contribute your own.
- Carbohydrate 61.7678669205577 g
- Cholesterol 0 mg
- Fat 2.05178567759357 g
- Fiber 5.13119762006469 g
- Protein 12.6925458751284 g
- Saturated Fat 0.370106748905332 g
- Serving Size 1 1 Serving (274g)
- Sodium 24.8319818645146 mg
- Sugar 56.636669300493 g
- Trans Fat 0.518102383503853 g
- Calories 307 calories
Step-by-step
- In a large pot, cook the spaghetti until al dente.
- While the pasta is cooking, heat the oil in a small saucepan. Add in garlic and cook for 10-15 seconds. Add in the soy sauce, peanut butter, and brown sugar. Bring to a boil, then reduce heat to low.
- Mix together the spaghetti with the peanut butter sauce and red bell peppers. Top with the chopped green onion, peanuts, red pepper flakes, and sesame seeds.
- Serve hot or cold!
The Starch Factor in Pasta Selection
Unlike traditional Italian pasta preparations that rely on smooth emulsified butter and cheese sauces, Asian noodle dishes depend heavily on residual starches to bind viscous liquids. Using dried spaghetti provides a sturdy base, but boiling the strands precisely to al dente prevents them from becoming waterlogged when introduced to the heavy peanut butter mixture. Cook the pasta in a large pot with sufficient water circulation to prevent sticking, testing a strand at the 8-minute mark for resistance.
Emulsifying the Peanut Sauce Base
Raw peanut butter naturally separates when heated with liquids unless brought to a gentle boil alongside sugar and soy sauce. Sautéing the garlic for precisely 10 to 15 seconds in sesame oil releases aromatic compounds without burning the allium, which introduces bitter notes into the fats. Whisking the soy sauce and peanut butter continuously over moderate heat ensures the emulsion holds before it contacts the cooler vegetables and starches.
Substitutions and Textural Consequences
Swapping vegetable oil for toasted sesame oil changes the fat profile significantly, reducing the nutty aroma while maintaining the necessary lubrication for the noodles. If replacing brown sugar with liquid sweeteners like honey, decrease the added soy sauce slightly to compensate for moisture fluctuations that can thin the final sauce cling.
