all measurements are "standard" American sizes
- 1 package linguine noodles, boiled
- 1 tablespoon peanut butter, chunky
- 3 cloves of garlic, minced
- 1/3 cup soy sauce (good soy sauce)
- heaping teaspoon fresh or dried ginger
- juice of 1/2 lemon
- 3 chopped green scallions, upper 1/3 portion of green top removed
- 1/5 cup light olive oil or peanut oil, a little more stirred in later
- 1 teaspoon molasses
- somewhat mild hot sauce, about a teaspoon - Tabasco to Oelek, somewhere in that range of heat
optional ingredients: toasted sesame oil / sesame seeds
Assemble and prepare ingredients, and dump the linguine into boiling water. Heat a stainless steel frying pan, adding oil when it becomes hot, and then stirring in the peanut butter. Reduce the heat to medium immediately. Add garlic, ginger, and soy sauce, stirring until it begins to rise and bubble. Be careful not to burn it now! A little crisp is good, but you can quickly get carried away.
Remove it from the heat, wait one minute and add the rest of the soy sauce, and then the molasses and lemon juice, stirring the whole time. If you have toasted sesame oil, add about 10 drops of it now. After another minute, add the scallions and the noodles to the pan, stirring thoroughly. Continue to stir until some of the sauce has visibly been picked up by the noodles.
You can add shrimp comfortably, but otherwise the dish is obviously vegetarian. A little extra garlic and Tabasco in it can't hurt, either.
warning: the noodles themselves are not asian
shaogo says re Asian noodles with peanut, ginger and soy: One must *never* use vinegar-laced hot sauces in this dish. Use Chili paste instead.