The sauce recipe is adapted from "The Modern Art of Chinese Cooking," by Barbara Tropp. If you have the time, the sauce is even better if it can stand 1-2 hours to let the flavors bloom. If you like, serve topped with sliced cooked pork, chicken, shrimp or tofu.
This recipe by Bill Daley originally appeared in The Chicago Tribune.
Make the peanut sauce hours in advance to allow flavors to bloom.
- 10 cloves garlic
- 1/2 Cup all-natural peanut butter
- 1/2 Cup soy sauce
- 5 Tablespoons sugar
- 1-2 tablespoons hot chili oil
- 1/2 Tablespoon Chinese rice wine or dry sherry
- 1 Pound spaghetti
- Toasted sesame oil
- 2 green onions, chopped
- Toasted sesame seeds
Step 1: Cook 1 pound spaghetti according to package directions.
Step 2: Run the cooked pasta under cold water, toss lightly to dry, then lightly oil the strands with toasted sesame oil to keep them from sticking together.
Step 3: Mince 10 cloves of garlic in a food processor, stopping occasionally to scrape down the sides. Add 1/2 cup peanut butter, 1/2 cup soy sauce, 5 tablespoons sugar, 1-2 tablespoons chili oil and 1/2 tablespoon rice wine. Puree 1 minute.
Step 4: Put the spaghetti in a large bowl; top with sauce. Mix until the pasta strands are evenly coated. Garnish with green onions and toasted sesame seeds.