Spicy Peanut Noodles

Sriracha, a smooth and fiery chili-garlic sauce from Thailand, is sold in Asian supermarkets along with bags of fresh chow mein noodles (any thickness is fine). Boston chef Joanne Chang offered this recipe in Food & Wine. She rinses her version after cooking to serve cold. I prefer my noodles warm.

1/4 cup peanut oil
1/2 cup unroasted, unsalted peanuts
1 small jalapeño pepper, seeded if desired, minced
1 clove garlic, halved
3/4-inch slice ginger, peeled, chopped
2-1/2 tbsp light soy sauce
2 tbsp water
1-1/2 tbsp rice vinegar
1 tbsp sriracha chili sauce
1 tbsp granulated sugar
1 tsp Asian sesame oil
Kosher salt to taste
12 oz (350 g) fresh chow mein noodles
 

Accompaniments
Toasted sesame seeds
Chopped cilantro leaves
Cucumber matchsticks
Thinly sliced green onions
Lime wedges

In large skillet, heat peanut oil over medium. Add peanuts. Cook, stirring occasionally, until golden, about 8 minutes. Let cool 5 minutes. Transfer peanuts and oil to food processor. Add jalapeño, garlic and ginger. Process until minced. Add soy sauce, water, vinegar, sriracha, sugar and sesame oil. Process until smooth. Season with salt.In medium pot of boiling, salted water, cook noodles as per package instructions (usually 1 minute). Drain well. Toss with peanut mixture. Transfer to serving bowl. Pass garnishes separately.

Makes 4 servings.