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Dan Dan Noodles

Adapted from Alton Brown
Print Recipe

Ingredients
  

  • ⅓ cup creamy peanut butter
  • 3 cloves garlic minced
  • 1 ½ teaspoons ground ginger
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dark brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon balsamic vinegar or Worchester sauce
  • ¼ - ½ teaspoon chili powder
  • 1 tablespoon canola oil
  • ¼ cup low-sodium chicken broth
  • 9 ounces ramen noodles three 3 oz packages
  • ½ cup roasted peanuts chopped
  • 3 scallions finely chopped

Instructions
 

  • Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
  • Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 ½ minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.