This recipe helped me figure out how to use peanut butter in Asian recipes without it feeling heavy when you eat it. Use your food processor. I added some pre-cooked chicken for some extra protein..
Recipe from the great Alton Brown does not disappoint. I skipped the jalapeno due to some picky eaters.
Ingredients to serve 4
1/3 cup creamy peanut butter
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon chili oil
1/4 cup low-sodium chicken broth
8 ounces ramen noodles
1/2 cup roasted peanuts, chopped
3 scallions, finely chopped
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 1/2 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.
Asian Cucumber Salad
Serve as a side to help cut the heat.
Mix 3 tablespoons rice wine vinegar,
1 tablespoon sesame oil,
1/2 teaspoon sugar
1/4 teaspoon kosher salt in a medium bowl.
Toss with 1 pound sliced cucumbers,
2 sliced scallions,
1/4 cup cilantro,
2 tablespoons sliced pickled ginger,
1/2 finely chopped red jalapeno
1 tablespoon sesame seeds.
From: Food Network