Spicy Peanut Noodle Salad
"[Photographs: J. Kenji Lopez-Alt] Note: Fresh Chinese wheat noodles are available in most Asian markets. 1/4 pound dried linguini, fettucini, or spaghetti can be substituted if fresh Chinese noodles are unavailable. About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook...."
INGREDIENTS
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8 ounces fresh Chinese noodles (see note)
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For the Dressing:
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1/2 cup chunky peanut butter
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3 tablespoons soy sauce
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3 tablespoons fresh ground chili sauce (such as Huy Fong brand Sambal Oelek or Sriracha), more or less to taste
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2 tablespoons juice from 2 limes (or rice wine vinegar)
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1 tablespoon toasted sesame seed oil
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1 clove garlic, grated on a microplane grater
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1 tablespoon sugar or honey
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3 tablespoons warm water
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To Assemble:
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2 large red, orange, or yellow bell peppers, sliced into thin strips
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1 large cucumber, seeded and sliced into fine julienne or small half moons
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1 cup mung bean sprouts
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1 cup loosely packed fresh basil, mint, or cilantro leaves
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8 scallions, finely sliced at a severe bias to create long, thin strips
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2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
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1 to 2 red thai bird chilis, finely minced (optonal)
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1/2 cup roughly crushed roasted peanuts
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