NOODLES WITH PEANUT SAUCE
Steps:
- 1. Make the peanut sauce: In a dry cast-iron skillet set over high heat, cook the onion, cut side down, until the bottom is blackened, about 8 minutes. Remove from the skillet, roughly chop and set aside. Add the garlic to the skillet and cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Remove from the skillet, cool slightly, peel and set aside. 2. In a blender or food processor, combine the onion with the garlic and peanuts and pulse until a coarse paste forms. Add ½ cup hot water, the soy sauce, vinegar and hot sauce and blend until smooth. Add more water if needed to thin the sauce. (To thicken add 1 -2 TBS peanut butter) Set aside. 3. Make the noodles: Bring a large pot of salted water to a boil. Add the noodles and cook until tender but still chewy, according to the package instructions. Drain the noodles and rinse briefly with cold water. Divide the noodles among 4 bowls. If uses fresh or frozen noodles, heat for 2-3 mins. in skillet with ~ 2 TBS peanut oil and 1/2 cup of water until noodles are separated 4. While the noodles cook, toss the tofu, shrimp, or chicken with the sesame oil in a small bowl. In a large skillet set over medium-high heat, cook the tofu, chicken, or shrimp, stirring occasionally, until browned (or pink if shrimp) and warmed through, about 5 minutes. Spoon about ¼ cup of the peanut sauce over the noodles in each bowl and top with the tofu, chicken, or shrimp. (Reserve any remaining peanut sauce for another use.) 5. In a small bowl, combine the radishes with the cucumber, carrots, bean sprouts, cilantro, peanuts, sesame seeds and a pinch of red-pepper flakes. Add the vinegar and a pinch of salt, then toss to combine. Place the salad on top of the tofu, shrimp, or chicken and noodles with peanut sauce. Serve immediately.
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