Peanut sauce can remain elusive to some--there are so many variations, some people claim they've never found exactly the right combination. Well, stop here, my friends. I've been using this peanut sauce recipe for years, and it's just the right combination of salty, sweet and spicy, although it does give you very garlicy breath afterwards. I just recently starting using real sichuan peppercorns in it, which leaves you with a slight tingly feeling in your mouth. If you don't like that feeling, just use your favorite hot chili pepper. This sauce can be used for hot pot (huo guo) or with noodle salad.
1 tsp Sichuan peppercorns or peppers of your choice
3-4 garlic cloves
2 tsp. chopped ginger
4 tbsp peanut butter
2 tbsp tahini
1/3 cup strong black tea
1/4 cup soy sauce
2 tbsp ketchup
2 tbsp Shaoxing rice wine or dry sherry
4 tbsp sesame oil
1/2 tbsp wine vinegar
2 oz sugar
1 tsp chili oil
"Spring Wind" Noodles Recipe
Mix all sauce ingredients in a blender or with a handheld mixer. Chill.
Boil water, cook wheat, udon or egg noodles al dente. Sprinkle with sesame oil to prevent stickiness.
Add grated carrot, scallions, chopped cilantro, bean sprouts and cucumber. For extra protein, add some deep fried tofu or grilled chicken.