Since I like to make my own peanut butter, I base this on my peanut butter recipe and then add additional ingredients for a more Asian-inspired sauce. Make this salad for a picnic or an easy evening at home! Can be served at room temperature or chilled.
Sauce:
5 cloves garlic
2” piece peeled gingerroot
¾ cup roasted unsalted peanuts
2 TBS peanut oil
1 TBS toasted sesame oil
5 TBS soy sauce
3 TBS rice vinegar
3 TBS honey
½ tsp sea salt
1 lb. noodles (such as spaghetti or soba)
1 TBS peanut oil
1 TBS olive oil
1 TBS toasted sesame oil
½ lb snow peas, cut into halves or thirds
large handful of fresh cilantro (about 1 cup), chopped
Chop peanuts in food processor until fine, then remove to small bowl. Blend garlic cloves and ginger in food processor until chopped fine, then add peanuts and process a little more. Add the rest of sauce ingredients and blend in food processor. (Sauce can be made ahead of time and refrigerated). Boil noodles until al dente. Drain. Toss noodles with 1 TBS peanut oil, 1 TBS olive oil, and 1 TBS toasted sesame oil. Add sauce to taste and toss (you probably will not use all the sauce). Add snow peas and chopped cilantro and toss some more. Serve.