Noodle Quest got under my skin, and one night after deciding to try Smitten Kitchen’s adapted-from-GOOP ginger dressing, I thought I’d whip up some cold peanut noodles to round out the meal. My mom used to make something similar, and I’d eat as many as I could out of the bowl before getting my hand smacked away. This comes together in less than the time it takes to cook the pasta.
Since I still haven’t found the right chinese noodles (they’re square cut, not flat), I used regular spaghetti. Worked great.
I used a combination of my beloved local Teddie brand natural peanut butter (chunky), soy sauce, rice wine vinegar, chili/garlic sauce and sesame oil. (This is not the place for a sweetened peanut butter like Skippy. Too much sugar.)
I started by thinning the peanut butter with a little warm water, and whisking it until it stopped looking repulsive and smoothed back out. (Warning: These are not attractive photos. For real.)
Added in the other ingredients and whisked some more:
Added in my cooked spaghetti (I rinsed it to de-starchify) and mixed:
The noodles suck in the sauce as they sit. They started out all nice and glossy (see above), but soon got much drier (see final photo, below). That’s fine, but instead of being overdressed, as I’d feared, they were a little under-dressed. I also will make the sauce sharper next time, since all that pasta dulls it down. I tossed in a little extra soy sauce and vinegar after I’d already mixed everything together, and drizzled with sesame oil before serving.
As for the ginger dressing…. I need to keep trying. It was really bland, even after I added extra ginger. Maybe I needed more shallot? Some garlic? Perhaps my two small carrots were still more carrot than one large? I love the idea (I am obsessed with the carrot-ginger dressing you get on those tiny side salads when you order sushi), and now I have a huge tub of miso, so why not try again?
I am on vacation, so this post appeared today through the magic of pre-scheduling. Comment away and I’ll reply when I get home!