Ingredients

1/4 cup chunky peanut butter

1 medium clove garlic , minced

1 tablespoon minced fresh ginger

4 tablespoons soy sauce

2 tablespoons red wine vinegar

1 tablespoon sesame oil

1 teaspoon hot pepper sauce

2 tablespoons sugar

Water (hot)

1 tablespoon table salt

12 ounces dried spaghetti

1 tablespoon cilantro

4 scallions , sliced thin on diagonal

1 medium carrot , grated

Preparation

  1. Mix peanut butter, garlic, ginger, soy sauce, vinegar, sesame oil, hot sauce, and sugar until smooth. Add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons

  2. Bring 6 quarts water to boil in stockpot over high heat. Add salt and noodles to boiling water; boil noodles until tender, about 10 minutes. Drain, then rinse with cold running tap water until cool to touch; drain again. In large bowl, toss noodles with sauce until evenly coated. Add scallions, carrot, and cilantro; toss to combine.