- 3 Tablespoons Peanut Butter
- 3 Tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 teaspoon minced garlic
- 1 teaspoon ginger
- 1 teaspoon Sriracha chili sauce
- 8 oz linguine noodles
- sesame seeds for garnish
- green onions for garnish
- Cook the noodles in a large pot according to package’s directions.
- While the noodles are cooking, whisk together peanut butter, soy sauce, sesame oil, chicken broth, minced garlic, ginger, and sriracha chili sauce in a medium sauce pan. Cook over medium heat until smooth. Remove from the heat and set aside.
- Drain the noodles and toss in the peanut sesame sauce. Garnish with sesame seeds and green onions, if desired. Serve immediately.
The combination of peanut butter, garlic, chili sauce, and soy sauce tastes much better than it sounds – who knew! Great aroma, great taste. The chicken broth evaporates into the noodles to add flavor, as well as a bit of moisture. But for the most part, these turn out to be dry noodles. I enjoyed this recipe. It’s different, but delicious.
I made some changes to the recipe based on the ingredients I had at hand, including the addition of chicken and spinach, as well as the substitution of chili garlic sauce for Sriracha (since I unfortunately did not have Sriracha available at the time). I also skipped the ginger because I am not a fan of ginger. I also doubled the recipe, which is why the portion size seems so large.