I love a spicy peanut sauce. There is something so perfectly balanced about the creamy peanut, sharp ginger, savory garlic and shallot, spicy chili, and fresh herbs. This dish can stand alone as a meal or can be paired with chicken or my personal favorite, dumplings. Don’t be intimidated by the number of ingredients. Most of them are already in your kitchen. With this recipe in your holster, who needs take-out??
- 1 tablespoon vegetable oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 fresh jalapeno, minced
- 1 tablespoon fresh ginger, grated on microplane or finely minced
- 1/4 cup peanut butter
- 1/2 cup coconut milk
- 1/3 cup chicken or vegetable broth
- 1/2 lime, juiced
- 1 tablespoon soy sauce
- 2 tablespoons red chili paste
- 2 teaspoons sugar
- 1 lb. dried soba noodles
- lime zest, fresh cilantro, Thai basil, and chopped peanuts for garnish
In a medium pot, over medium heat, cook the shallots for about 2 minutes. Add jalapeno, garlic, and ginger and cook for another 3 minutes. Add peanut butter, coconut milk, chicken broth, soy sauce, sugar, and chili paste and whisk together. Cook for 2-3 minutes until creamy and slightly thickened. Remove from heat and add lime juice. Meanwhile, cook soba noodles according to package instructions. Drain noodles and toss with sauce. Garnish with lime zest, cilantro, Thai basil, and chopped peanuts.