ASIAN NOODLES WITH GINGER-CILANTRO SAUCE

Asian Noodles with Ginger-Cilantro Sauce image

Yield Serves 4

Number Of Ingredients 9

1 12-ounce package fresh oriental-style water noodles or linguine
3 tablespoons oriental sesame oil
2 1/2 tablespoons minced peeled fresh ginger
1 small jalapeño chili, seeded
1 cup (packed) fresh cilantro leaves
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon creamy peanut butter
3 tablespoons (or more) canned chicken broth

Steps:

Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss.